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Lamb Shammi Kababs Recipe

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Ingredients

Lamb (ground/minced) – 1 pound

Bengal gram (chana dal) – 1/4 cup

Red Onion – half a medium sized one, diced small

Ginger – 1 inch piece, chopped fine

Garlic – 9 to 10 cloves, chopped fine

Fresh mint leaves – a scant handful of leaves, chopped fine

Fresh coriander leaves – a scant handful torn from a bunch, chopped fine

Lemon juice – of 1/2 a lemon

Egg, beaten – 1

Ghee (clarified butter) to shallow fry

Canola oil – 1 tbsp

Salt to taste

Green cardamoms – 2, little black seeds shelled from their outer green pods

Cinnamon – 1 stick

Cloves – 3

Red chilli powder – 1 teaspoon (this is pure chilli powder made from grinding dry chillies)

Garam masala – 1 teaspoon

Black peppercorns – 5-6

Coriander powder – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Mint – leaves of 1 bunch

Cilantro/coriander – 1 bunch

Red onion – 1,medium sized, quartered

Lime – 1, juiced

Serrano or Thai chillies – 2

Butter – 1 tbsp

Honey – 1/2 tsp

Water to attain a thickish sauce like consistency