Lamb Kebabs Recipe

Shallow fried lamb mince cutlets with flaky brown crusts and soft insides. This lamb kebabs recipe is perfect with a salad and coriander and mint chutney!

Lamb Kebabs

Lamb kebabs, also called shami kebabs are deeply satisfying as a snack with a salad and green chutney. You can even make an instant kebab roll if you're feeling especially ravenous. Spread one on a roti (Indian flatbread), drizzle some chutney or ketchup, top with sliced cucumbers and onions and roll it up!

An all-time favourite in my home, the beauty of this lamb kebabs recipe is that it can be made in advance and the kebabs frozen in Ziploc bags. When you have a hankering for some, just whip 'em out, shallow fry and serve. A life-saver for lazy days!

Lamb Kebabs Recipe

INGREDIENTS

Kebab ingredients:

  • 2.2 lb lean, ground lamb
  • 4-5 cloves garlic, peeled
  • 2” piece ginger, peeled and chopped coarsely
  • ½ cup split chickpea lentils, soaked in water for 10 mins and drained
  • 1 small onion, chopped in four pieces
  • 1 small onion, cut omelette style
  • 4 cloves
  • 8-10 peppercorns
  • 1 black cardamom
  • 4 small green cardamom
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp red chilli flakes
  • 2 tbsp coriander leaves
  • 1 green chilli, chopped finely
  • 3-4 tbsp cooking oil for shallow frying
  • Salt

Green chutney ingredients:

  • 1 bunch fresh coriander leaves
  • 1 bunch fresh mint leaves
  •  ½ tomato
  • 1 clove garlic
  • 1 small green chilli
  • 2 tbsp water
  • ½ tsp salt

METHOD

Kebabs

1. Put the mince in a stovetop pressure cooker along with all the ingredients except the oil, omelette style onion, coriander leaves and green chilli. Do not add any water. Mix with a large spoon. After one whistle, turn down the heat to minimum and cook for 15 mins. Let the steam escape naturally and open the cooker when cool.

2. Grind the cooked mince in a food processor and transfer to a shallow dish. The mince should have a dough like consistency.

3. Add the omelette-style onion, coriander leaves and green chilli. Mix well.

4. Apply a little oil to the palms of your hands and shape the mince into flat, round kebabs.

5. Heat oil in a shallow, non-stick pan and fry the kebabs on medium heat until browned and crisp. Flip and repeat on the other side. Serve hot.

Makes 20 kebabs

Green Chutney

Put all the ingredients in a blender and blend till done. Serve in a small bowl with the kebabs. 

TOP TIPS

1. If there is water in the mince when you open the pressure cooker, don’t fret. Just cook the mince on a medium flame for some time till all the water dries off. Keep an eye on the mince though, don’t let it burn! If the mince has excess water, you won’t be able to shape it into kebabs.

2. If you don’t want to use all the kebabs in one go, line a large plate with cling foil and place the kebabs on it. Spread another sheet of cling foil on the first layer of kebabs and repeat. Keep the plate of kebabs in the freezer. Once frozen, they can be transferred to Ziploc bags to save space.

3. Split chickpea lentils (chana dal) are easily available in Indian grocery stores or in the international aisles of supermarkets like Walmart.

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