Shami Kebab/ Indian Minced Meat Patties

Shami Kebab

Kebabs are popular appetizers in South Asian cuisine and are made with chunks of meat or with minced meat. Shami kebab is flavor-packed meat patties made with minced mutton. It is pan fried and one of the easiest kebabs to make. Shami kebabs have the flavor of lentils too. Lentils like chana dal (yellow split peas) are cooked and ground together with the meat to bind and hold shape while making patties. It is then dipped in eggs and pan-fried. It is a party favorite with delightful with a soft melt in mouth texture and taste. Are you looking for delightful crispy snacks/appetizers for entertaining? Shami Kebab is a perfect appetizer. Kids will love this finger food, and it is fun to make. Go ahead then and give it a try. I am sure you'll love them too!

The best meat to use is mutton, but you can also use beef or chicken. Recently I have been cooking the meat and lentils together in an Instant Pot. They cook together beautifully, and it is easy. Shami Kebabs are freezer friendly so make a large batch to enjoy and freeze the rest for later. You can make this ahead of time, and it freezes well and is a great time saver. Make balls, dip in egg, and coat with flour. Line them on a baking sheet and freeze them. Once it is frozen transfer it into freezer-safe zip lock bags, and you always have kebabs handy and ready to fry. When it is time to fry, allow it to defrost for half an hour and then fry. It is best when served with mint chutney.

Ingredients
Mutton- 1 lb
Chana dal- 1/2 cup
Ginger garlic paste- 1 1/2 tsp
Green chilly paste- 1 1/2 tsp
Onion- 1 small
Mint leaves chopped- 2 tbs
Coriander leaves - 1 hand full
Turmeric powder- 1/2 tsp
Coriander powder- 1 tbs
Cumin powder- 1/2 tsp
Pepper powder- 1/2 tsp
Meat masala- 1/2 tsp
Lemon juice- 1/2

Whole spices- Black cardomom-2,green cardamom- 4,Clove- 3
Cinnamon stick- 2 pieces, Bay leaves- 2 ( Make a potli /pouch using a muslin cloth)
Oil for frying
Salt to taste

Cook chana dal till soft and drain off the excess water.
Pressure cook the meat with the ginger garlic paste, green chilly paste, salt, and 1/2 cup water. In a cheesecloth add all the whole spices and tie it into a small pouch. Add this along with the meat and cook. Make sure the meat is cooked and fork-tender. If there is any excess liquid simmer, till and all the water evaporates. When it cools down, remove the spice pouch. Into a blender or a food processor, add the cooked meat, cooked chana dal, chopped onions, mint leaves, coriander leaves, spice powders, and the juice of a half lemon. Grind the meat till it is smooth with no visible meat chunks. Divide the mixture into a small lemon sized ball and flatten into patties. Let it chill in the refrigerator for two hours. Heat three to four tsp oil in a frying pan. Shallow fry till both sides are golden brown.
Serve warm with mint coriander chutney.

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Try this,
Hope you will all enjoy!