Shami Kebabs are spicy melt-in-the-mouth burgers and can be made with lamb or beef keema (mince meat). They can be served either as a starter or an accompaniment to a
main meal. The kebabs make excellent snacks and are best served a very spicy mint
chutney and freshly baked naan bread.
450g (1lb) of lamb or beef mince
50g (2oz) of yellow channa daal
1 teaspoon of cummin seeds
2 medium onions
3 cloves of garlic
1.5cm (1/2 inch) of fresh ginger
a sprig of fresh coriander
thinly sliced onion rings
2 small green cardamoms ground
1 large black cardamom ground
a pinch to half a teaspoon of chilli powder
a quarter of teaspoon of turmeric
half a teaspoon of salt
1 teaspoon of garam masala
Approx 1 hour 30 minutes.
Put all the mince in a saucepan with the channa daal and cummin seeds and gently boil for 30 minutes until the daal is cooked and the water is dry.
Wait for the keema mixture to cool. Then put it into the food processor with the dry masala ingredients, 2 onions, coriander, garlic and ginger. Blend until all the ingredients are chopped and finely blended in. Turn out into a large bowl.
Beat the egg and add to the keema mixture. Mix either with your hand or a wooden spoon. Take about 2 tablespoons of mixture and form into small burgers about 1cm (about 1/2 inch). Lay them onto a flat tray until all the "burgers" are made. Put into the freezer for 1-2 hours.
When you are ready to fry them, coat the kebab with beaten egg white. Fry gently on both sides. Serve on a bed of lettuce and garnish with thin onion rings, tomatoes and corriander.