Shami kebabs or pattie may be the best kebabs in the world. These kebabs are made exceptionally silky due to the addition of the channa dal and the fine mincing in an electric mincer/blender. The result is a smooth, soft, melt-in-the-mouth pattie.
They can be made in advance, frozen and fried when needed. This pan-fried kabab can be made with goat meat/mutton or lamb or beef but tastes best when made with mutton or lamb. Serve it with Mint-Coriander Chutney.
1 lb. lamb mince boiled - with no water left after the meat is boiled
4 oz. chana daal - with no water left after the lentil is boiled
2 tbsp. Ajika garam masala
minced fresh green chilies to taste
1 tbsp. garlic minced
1 tbsp. ginger minced
2 tbsp. very finely minced cilantro
2 tsp. coriander powder
1 tsp. cumin powder
Salt and fresh lime juice to taste
ghee or oil to shallow fry
Grind all ingredients except the cilantro into a thick dough in your food processor. Now add the cilantro. Shape into patties.
Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.
Hint: if the patty is faliing apart at the time of pan frying - add one egg to the mixture by folding the egg into the meat dough.