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Lamb SHami Kebab


1. 2 Large Red Onion

2. 7 Cloves of Garlic

3. 3 Inch ginger

4. 2 Fresh chilli (I used Birds Eyes)

5. 1 Cup yellow Lentil (Chana Dal)

6. 500 Grams Lamb mince

7. 1 packet Shan Shami kebab Masala

8. 1 egg

9. 6 tablespoon Canola oil

10. 4 cup Water

11. Salt to taste

12. 3 Table spoon Green Mint Chutney

13. 3 tablespoon Tamarind chutney

14. 1 cup Coriander


1. Peel the ginger onion and garlic.

2. Roughly chop Onion, ginger and garlic.

3. Coriander: Finely chop

4. Yellow lentil: Soak it for about 3-4 hrs until its soft.


Ø In a pot over high heat add 2 tablespoon Canola oil, let it heat for about 10 seconds.

Ø Add the onion ginger and garlic and fry for about 7-8 minutes until the onion is golden brown.

Ø Add the Shan Kebab Masala and fry for about 2 minutes.

Ø Add the lentils and fry for about 3 – 4 minutes.

Ø Add the lamb mince and break it down completely with a wooden spatula.

Ø Cook for another 5-7 minute until the lamb is completely cooked.

Ø Add the water and simmer for about 30 minutes until the water has completely evaporated. Take it off the heat.

Ø Allow the mixture to completely cool.

Ø Blend the mixture into a fine paste and put it in a mixing bowl. If the mixture is too runny add about 1 tablespoon of flour.

Ø Break the egg into the mixture and add the coriander leaves.

Ø Mix it thoroughly and Make round, flat kebabs by patting on the palm gently.

Ø In a pan over a medium heat add remaining of the oil. shallow fry the patty till golden brown on both sides.

Ø In the serving plate add both the chutney and place the fried kebab.

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