December 30, 2008
Lamb Shammi Kebabs
As promised, this is the shammi kebabs recipe that I made for dinner recently. I saved some from this for the puff pastry bites in the earlier post:)
I had picked up some organic minced lamb from the Farmer's Market few weeks ago on an impulse and had no idea what to do with it. So, when I was in the Indian store a week later and saw the Shaan Shammi Kebab Masala packet, I picked it up and decided to give it a try.
This was the first time trying out kebabs at home, and it came out great. The kebabs were soft and perfectly spiced too. I followed the recipe (more or less) adding just extra garam masala while cooking. We had it as a roll with salad on spinach tortilla. Yum.
(adapted from Shaan recipe)
1 lb minced lamb
1 cup chana dal - soaked for 30 min
1 packet Shaan Masala
8-9 cloves garlic
1 1/2 tbspoon ginger paste
2 medium onions
2 green chillies
Salt and pepper
1 medium onion - chopped finely
1-2 green chillies- chopped finely
1/4 cup cilantro - chopped finely
2-3 tbspoon oil
Boil all the ingredients (leaving out the onion, chillies, cilantro, egg) together till meat and dal is boiled.
Drain the water and grind it together to a paste. Take care to drain the water properly. If there is water left in the mix, it will make it hard to make kebabs as it becomes too soft and crumbly.
Heat a thick bottomed pan and add some oil. Now add the chopped onions, cilantro and mix it well. Take a small amount of the mix (about small scoop of ice-cream) in the palm of your hand and flatter it slowly to make kebab. Dip it in the egg wash and fry till each side is golden brown.
Serve warm. Enjoy it as a starter, as a side dish for dinner or as the main course.