Shami Kababs are tender patties made with lamb (or beef) and channa (yellow split peas), eggs and spices. All ingredients are grounded together and made into a small patties, and then fried.
Serve with chutney to complete the snack.
1.1 lb /500g minced lamb or (beef, chicken) (keema) (you can also use meat chunks
¼ cup yellow split peas (soaked for 15 minutes in water and drained)
1 onion (sliced)
1 tbsp finely chopped garlic
2 inch/5cm piece ginger chopped
2 green chilies, finely chopped
2 tsp coriander seeds
1 tsp cumin seeds
2 green cardamom
½ inch/1 cm stick cinnamon
1-2 bay leaf
2-3 dry, whole red chilies
salt to taste
How to make Shami Kababs:
Wash the mince. Check that all the water is drained out well.
Add all the ingredients to the mince.
Grind the mince either on stone grinder or in a food processor till smooth without adding any water.
To prepare kababs make tiny balls. Flatten them into small discs. Shallow fry in a non stick pan on medium heat, till brown on both sides.