When I eat something really good at a friend’s place, I immediately asks for the recipe and most of the time inspiration gets buried deep inside without any attempt, but sometimes especially when the recipe is too good to pass, I try it out. There are many such recipes in my blogs which were inspired from friends and family and this Kebab is a result of one such inspiration. When I went to my friend Z’s place, she served some delicious Shami kebab which was her grandma’s special. Shami kebab is a Pakistani kebab and I remember her telling me that she grew up eating this a lot. She was so generous to share her recipe with me. I also did some online search and they were all pretty much the same, expect few changes. I was really happy the way it turned out and and this was one of my starter for my New year party with blogger friends Nisha, Suchi and Manjiri and they all loved it too :)
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Ingredients ( makes 24 kebabs)
For Kheema paste
Lamb (minced) – 500gm
Chana Dal – 125 gm/ 8 tbs
Potatoes – 2 small ( diced)
Ginger- garlic paste – 2 tsp
Cinnamon stick - 3” stick
Cloves – 3
Cardamom – 2 nos
Fennel – 1 tsp (optional )
Cumin seeds – 1 tsp
Peppercorn – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Red chilly powder – 1 tsp
Water – 1 cup
Salt
Other Ingredients
Onion – 2 medium
Cumin powder – 1 tsp
Garam masala – ½ tsp
Coriander leaves – few sprigs (finely chopped )
Mint leaves – few sprigs ( finely chopped )
Lime juice – 2 tbs
Egg – 1 large
Oil – for shallow frying
Method
- Soak Chana dal in boiling water for 1 hour.
- In a big saucepan add all the ingredients listed under ‘kheema paste’ and cook for 35-40 minutes until water dries and all the ingredients are cooked through.
- Let it cool down and then grind them into a fine paste.
- Add the rest of the ingredients listed under ‘ other ingredients’ expect the egg to the kheema paste and knead until its mixed well.
- Divide the paste into 24 equal sized balls and flatten it out, dip them in beaten egg and shallow fry flipping the sides for 3-4 minutes or until firm and brown.