Shami Kebab

All you need for this excellent Indian dish is:

For the kebab:
100 gr split yellow peas
2 medium onions, roughly cut
6 garlic cloves
70 gr fresh ginger, chopped
2 tbsp water
500  gr lamb mince
1 tsp salt
3 fresh green chillies, chopped
handful coriander leaves

1/2 tsp cumin
1/2 tsp chili powder
1 tsp garam masale
1 lime, juice
1 egg, beaten
flower for binding
oil for frying

For the filling:
1 red onion, finely chopped
juice of one lime
1 fresh deseeded green chilli, finely chopped
1 handfull of mint leaves, finely chopped
1/4 tsp sugar
1/4 tsp salt

For green chutney:
2 cups mint leaves
1 cup coriander leaves
1/4 cup thick yogurt
2 green chillies
1 garlic clove
1 pinch sugar
Salt to taste


Step 1: Drain de split peas for a few hours

Step 2: For the green chutney, put all the ingredients in a blender and make to a fine green paste. Add salt to your taste. Set aside.

Step 3: Put the onions, garlic, ginger and water in a grinder or a food processor and blend it to a paste

Step 4: Heat the oil in a saucepan and cook the paste for 10 minutes. Add the lamb, split peas and pour over just enough water to cover the ingredients. Partly cover the pan and simmer for 20 minutes, or as the luquid has evaporeted.

Step 5: Remove the lit and cook for another 10 minutes. The meat is just starting to be brown and catch the bottom of the pan. Then remove to a plate and let cool down.

Step 6: Put it in a blender and make a smooth paste. Add the rest of the ingredients. Use enough egg to bind the mixture. It must not be too wet. Add just enough flower to bind.

Step 7: Mix and drain the ingredients for te filling.

Step 8: Wet your hands and make small portions - just a handfull of meat. Make patties at about 4-5 cm and 1/2 cm thick. Fill  with a bit of the mixture for the filling. Then form a rough ball to close in the mixture. Leave the kebabs in the fridge for one hour to chill.

Step 9: Put a layer of oil in a frying pan and heat on medium. Fry the kebabs untill golden brown and cooked through.

Step  10: Serve with the green chutne.

Inspired by Rick Stein