2 whole dry red chillies or 2 tsp red chilli flakes
Salt, to taste
1 small onion, cut omelette-style (diced into quarter inch pieces)
2 tbsp coriander leaves
2 Thai chillies, chopped finely (optional)
1/4 cup cooking oil for shallow frying
Green chutney ingredients:
2 bunches fresh coriander leaves
2 tbsp yogurt
½ medium-sized tomato
2 cloves garlic
3 Thai chillies
3–5 tbsp water
1/4 tsp black pepper
sea salt, to taste
Add the following ingredients in the steel insert of your instant pot – lamb mince, split chickpeas, onion, ginger, garlic, whole spices and salt.
Secure the lid and make sure the steam release handle is sealed. Press the pressure-cooking button, set it to high and set the timer to 20 minutes.
After the timer beeps, wait for 10 minutes before releasing the pressure. Open the pot and check to see if there is any liquid. If there is, press the saute button and dry the liquid. Keep stirring to prevent the mince from sticking to the bottom of the pot.
Once all the liquid has dried, transfer the mince to a food processor. Grind to a thick, dough-like consistency.
Take the mince out in a shallow bowl and mix in diced onions, chopped cilantro and chopped green chillies. Mix well.
Shape into kebabs. Spread a few drops of cooking oil on your palm and take a tennis ball sized portion of the mince. Roll it into a ball, them flatten it with the palms of your hand to get a flat but round disc. Repeat until you’ve used up all the mince.
Heat the oil in a non-stick frying pan and slide in the kebabs, a few at a time. Once they are browned on one side, flip them with the help of a flat spatula and let the other side turn brown too. Take them out in a platter and serve hot with the cilantro-mint chutney.
Put all the ingredients along with a few tablespoons water in a blender and blend till done. Serve in a small bowl with the kebabs.
Stovetop method – Put the mince in a stovetop pressure cooker along with all the ingredients except the oil, omelette style onion, coriander leaves and green chilli. Do not add any water. Mix with a large spoon. After one whistle, turn down the heat to minimum and cook for 15 mins. Let the steam release escape naturally, then open the cooker.
If there is water in the mince when you open the pressure cooker (instant pot or stovetop), don’t fret. Just cook the mince for some time until all the water dries off. Keep an eye on the mince though, don’t let it burn! If the mince has excess water, you won’t be able to shape it into kebabs.
Split chickpea lentils (chana dal) are easily available in Indian grocery stores or in the international aisles of supermarkets like Walmart. If you can’t find them, add some cornflour to the ground mince and shape into kebabs. Some people also add lightly whipped eggs (2) to the mince before pressure cooking it. Whatever it is, be sure to add some kind of binding agent, or the kebabs will not hold together when you fry them.
Serving Size:1 kebab
Keywords: shami kabab, Indian lamb kebabs, ground lamb kebabs
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