Indian-Spiced Lamb Shammi Kebabs

Indian-Spiced Lamb Shammi Kebabs


1 lb Shepherds Pie or Cedar Springs boneless lamb stew meat or ground lamb
1 cup channa aal (yellow lentils)
1 tbs fresh ginger
1 tbs garlic
10 whole dry red chilies (ethnic store)
Salt to taste
1 tsp whole black peppercorns
8 whole cloves
4 star anise pods
2 cinnamon sticks
3 black cardamom (optional)
To Assemble:
1 tsp kewda essence (almond essence)
2 onions, finely diced
1/2 cup coriander, minced
1 egg wash
Oil to fry


  1. Wash and rinse the lamb and lentils in a pressure cooker. Add ginger, garlic, whole spices listed above and add enough water to cover the meat. Close the pressure cooker and cook on high heat until you hear the 1st whistle. Reduce heat to low and cook for additional 10 minutes or 2 whistles. If you don’t have a pressure cooker, bring the mixture to boil and simmer for 45 minutes, covered with a lid.
  2. Once cooked, make sure the mixture is completely dry. Boil on high heat till moisture dries out from the meat and lentils. Cool.
  3. Grind the mixture in a food processor to a fine paste. You can make it a day head until this point.
  4. To assemble, add almond essence, onions, and coriander leaves to mixture and form small golf ball sized patties, slightly flattened.
  5. Dip each kebab in the egg wash, coat with breadcrumbs and fry on medium-high heat until golden brown. Serve immediately with mint chutney.

Recipe and image provided by The Primlani Kitchen.

Print Friendly, PDF & Email