Shami kebab

Shami kebab

Mutton and lentil rissoles

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g red lentils or yellow split peas
250g lean minced mutton, lamb or beef
2 onions, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons fresh mint, finely chopped
oil, for frying

Method

  1. Wash the lentils or split peas well, then drain. Put the lentils into a saucepan with 500 ml water and bring to the boil. Add the minced meat and onion, and cook over medium–low heat, stirring occasionally, until the lentils are cooked — stir as the mixture starts to dry and continue cooking until the liquid is completely absorbed.
  2. Turn the mixture into a bowl and when cool enough to handle, use your hands to mix in the cinnamon, cardamom, cloves, salt, pepper, egg and fresh mint. Mix thoroughly, then shape into about 8 flat round patties.
  3. Heat the oil in a large heavy-based frying pan and cook the patties until golden brown on both sides. Drain and serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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