Soft, spicy, flavorful little treats for appetizers packed full of goodness! Perfect for winter! 🙂 I am sure this is one of the finger food that is finger licking good.
Shami kababs can be made from lamb (mutton) or beef. This is made using split chickpea and spices. They are perfect appetizer for any parties, get together or evening snacks. I made these for my office potluck and everyone loved it 🙂 and had a couple of request for the recipe 🙂 You can very well stored these shami kababs in freezer and enjoy it later. You can freeze the lamb mixture before making a patty or freeze the patty in ziplock bag. You can thaw the patty or lamb mixtures when needed and shallow fry them. Try not refreezing after thawed. If you think you have a big batch stored, try to store them in small batches.
Other Favorite Lamb Recipes: Spicy Honey Rack Of Lamb,Lamb & spinach Curry,  dry Goat curry, Insanely Delicious Lamb & Chicken recipes, Restaurant style lamb biryani, Lamb pepper curry Roast, Kadai Ghost/Lamb Curry, Mutton sukka, Ambur Mutton Biryani.
GIVEAWAY
I recently received a complimentary package from Gourmet Garden and I was super excited to try out them. I was totally impressed when I tried them! They have herbs like basil, chili pepper, chives, cilantro, coriander, dill, garlic, ginger, lemongrass, mint, oregano, parsley, rosemary, Thyme…! They had the paste variety before. Now they have lightly dried herbs which are fresh for 4 weeks after opening. Fresh herbs and spices always make an amazing difference to any meal. But you cannot always have fresh herbs at home. These lightly dried herbs closely resemble to original and can be stored in refrigerator for a month! This seems like a reasonable way to keep herbs fresh and full of flavor for longer. I am not paid to say this 😉 I tried their herbs and totally loved it! And that is the reason for the review! I have to tell you, their packing was just amazing! Best packing I received home so far. I even used their mint & coriander leaves for this recipe.
The great news today is that GOURMET GARDENÂ is offering readers of Relishthebite the chance to win a similar herb collection (Similar to the one in the picture I have shown above). The giveaway is open to all residents of U.S & Canada only. (Apologies to my other country readers)
To enter, just leave a comment below, answering the question: 1. “What would you like to cook using these herbs:)”
2.Visit Relishthebite Facebook page, like it also!
3. Follow Relishthebite on Twitter page.
4. Tweet about the giveaway.
The giveaway closes at 23:59 February 14th, 2016
The lucky winner will be chosen by Raffle copter and I will notify that person by email. The winner will have 48 hours to respond and provide me their mailing address and phone number (No post office box numbers, please, for delivery purposes).
Also please note, by entering the giveaway and should you win, you are providing consent for me to give your mailing address and phone number to Gourmet Garden.
- Minced Lamb – 500 gm
- Chana dal (Bengal gram or split yellow peas) – ¼ cup, soaked in cold water for an hour, drained.
- Potato – 1, boiled, peeled & mashed
- Cumin seeds – 1 tsp
- Onions – 2, medium, chopped
- Garlic – 7, peeled
- Ginger – 2 inch, chopped
- Green chillies – 3, roughly chopped
- Coriander leaves – ¾ cup, finely chopped
- Mint leaves – ½ cup, finely chopped
- Kashmiri chilli powder – 1 tsp
- lime juice - 1 tsp
- Garam Masala – 1 tsp
- Salt - 1- 2 tbsp
- Oil – 1 tbsp
For coating: - All purpose flour - 2 tbsp
- eggs , slightly beaten (or) all-purpose flour &water
- Breadcrumbs - 3 tbsp
- Oil - for deep frying
- Boil the potatoes, season with salt until tender. Then drain, peel and mash.
- Heat 1 tsp of oil in a pan in medium flame, add cumin seeds and when it changes color, add the onions, ginger and garlic with little salt. Sauté them till the onions becomes translucent.
- Then add the minced lamb, drained split peas,potatoes and add enough water to just cover the meat and not more than that. Add little (a tsp ) of salt, cover and bring to a simmer.
- It takes around to 20-25 minutes, open the lid and cook for 5-10 minutes till the water is totally evaporated and there is no excess moisture.
- Cool and blend into a coarse paste, do not blend it smooth, just pulse it for 2-3 times.
- Add the green chillies, coriander, mint, garam masala, chilli powder, lime juice and mix well. Add 2-3 tsp of salt according to your taste and mix well.
- Take the lamb potato mixture, make it to small balls. Place in your hands, now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.
- Dust it to flour, then dip it in egg mixture and shake off any excess for a thin coating and then dip in the breadcrumb mixture to coat evenly.
- If you want, you can freeze the cutlets at this point up to one day. You do not need to thaw before frying. They can also be frozen up to 2 weeks and defrost completely before frying.
- Heat oil in a large pan in medium-high heat. Deep fry the cutlets till they are crisp and golden brown on all sides, turning once in between. Drain the excess oil by placing on kitchen paper.
- Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.
