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Shammi kebab

Method

  • Gently cook the lamb and bengal gram in boiling water to just cover until tender and all the water has disappeared. Then process until ground.
  • Transfer the lamb mixture to a large bowl and add 1 egg, the green chilli, chilli powder, 1 tbsp chopped coriander, 1 chopped onion, the ground coriander and garam masala. Combine well and then add the cornflour with a good pinch of salt. Mix again, form the mixture into balls and flatten them out.
  • Beat the remaining eggs with a pinch of salt in a large bowl.
  • Heat a layer of oil in a heavy-bottomed non-stick pan.
  • Dip the patties in the egg mixture and then fry them until golden all over. Drain on kitchen paper towels.
  • Serve with finely sliced onion and the remaining coriander sprinkled on top with raita and your favourite Indian accompaniments on the side.
  • Davinder Bedi, Bedi's Restaurant in Melbourne

Ingredients

  • 300 gm lean diced lamb
  • 50 gm bengal gram (chana dhal)
  • 3 eggs
  • 1 small green chilli, chopped
  • ¼ tspn chilli powder
  • 2-3 tbsp chopped fresh coriander
  • 2-3 small onions
  • ¼ tspn ground coriander
  • ¼ tspn garam masala
  • ¼ tspn cornflour
  • sea salt
  • vegetable oil for frying

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm