Silky Ground Lamb Patties (shammi Kebab)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2 slices bread, crumbs of
• 1 large egg
• 1 teaspoon ground cumin (freshly roasted is best)
• 1 teaspoon ground coriander
• 1 tablespoon vegetable oil
• 1 lb lean ground lamb
• 1/4 cup channa dal (soaked for at least 3hrs)
• 6 cloves
• 1/2 teaspoon black peppercorns
• 1 cinnamon stick
• 4 bay leaves
• 4 cardamom pods, crushed
• 2 mace blades
• 1 medium onion, diced
• 6 medium garlic cloves, chopped
• 1 inch piece ginger, chopped
• 3 green chilies, halved
• salt, to taste
• 1/2 cup cold water

Recipe

• 1 heat a large pan and add all the ingredients listed for the patties.
• 2 at first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked.
• 3 then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.
• 4 let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg .
• 5 blend in a food processor till fine.
• 6 put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
• 7 knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.
• 8 shape the patties into balls and flatten.
• 9 heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the outside.
• 10 sink your teeth inches.