Lamb Shami Kababs

These delicious kababs are best made with a food processor as that saves a lot of chopping. Mincing the ground lamb along with the rest of the ingredients helps make them very soft while the breading keeps them crisp on the outside. You can substitute ground chicken for the lamb if you wish. Drizzle some lemon juice over top if desired and serve them with any chutney of your choice. Refrigerate or freeze leftovers. Please watch our video above!

Lamb Shami Kababs

Ingredients:

1 medium onion, quartered

2 cloves of garlic

1 inch piece of ginger

1 cup each, loosely packed (washed and dried well): fresh coriander, fresh mint leaves

1 1/2 cups breadcrumbs, divided

1 1/4 cups chickpea flour (or use all purpose flour), divided

3 eggs, divided

1/2 cup crumbled feta cheese

Salt to taste

1 tsp each, ground spices: coriander, cumin, garam masala, kasoori methi (dried fenugreek leaves)

1/4-1/2 tsp cayenne pepper

1 lb lean ground lamb

3 tbsp oil for frying

Put onions, garlic, ginger, fresh coriander and mint in the bowl of a food processor. Mince well until combined.

Add 1/2 cup of the breadcrumbs, 1/4 cup of the chickpea (or all purpose) flour, 1 egg, feta cheese, salt and all of the spices. Blend well to combine.

Add the ground lamb and process until everything is finely mixed together. Transfer contents to a mixing bowl.

Make Kababs: Place lamb mixture, remaining chickpea (or all purpose) flour, breadcrumbs and beaten eggs in bowls near work surface, as well as a large tray or platter to hold the breaded lamb kababs. With lightly dampened hands, shape a small amount of the lamb mixture (about the size of a walnut) into a ball and flatten it slightly. Roll it in the chickpea flour, then dip it in the beaten egg and roll in the breadcrumbs to coat it completely. Place on a tray in a single layer. Repeat similarly with remaining ingredients. Keep kababs covered and chilled until ready to pan fry them.

Fry Kababs: Warm oil in a large frying pan set over medium heat. Add kababs in a single layer and cook for about 5-7 min per side, turning gently once, until they are cooked through, slightly puffed up and golden brown. Turn heat down slightly if they are cooking too fast. To check for done-ness, cut one kabab in half and see if the meat is fully cooked.

Serve with wedges of lemon and mint chutney.

Makes about 15 - 18 Kababs