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Lamb Shammi Kebab

Almost silky-smooth patties perfumed with mace, nutmeg, and cardamom, pan-fried to a deep gold crust while the interior stays meltingly soft.
Print Recipe
Prep Time: 45 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Indian
Servings: 4 servings
Calories: 295kcal

Ingredients

  • 400 g minced lamb
  • 1/4 cup chana dal replaced with 2 tbsp almond flour
  • 3 whole cloves
  • 2 cardamom pods
  • 1 tsp whole black pepper
  • 1 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 1 green chili
  • 1 egg for binding
  • Salt to taste
  • 2 tbsp fresh coriander
  • 2 tbsp fresh mint
  • Ghee for frying

Instructions

  • Cook lamb with whole spices, ginger-garlic paste, and water until dry.
  • Cool completely; grind or process to a fine mixture.
  • Add almond flour, egg, chili, coriander, and mint.
  • Mix well; shape into flat round patties.
  • Refrigerate 20 minutes to firm up.
  • Shallow fry in ghee 3 minutes per side until golden.
  • Drain and serve with mint chutney.

Nutrition

Serving: 1serving | Calories: 295kcal | Protein: 23g | Fat: 21g | Fiber: 1g
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