Silky Ground Lamb Patties (Shammi Kebab)

Recipe by eatrealfood
READY IN: 1hr 10mins
YIELD: 8 patties




  • Heat a large pan and add all the ingredients listed for the patties.
  • 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.
  • 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.
  • Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
  • Blend in a food processor till fine.
  • Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
  • 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.
  • Shape the patties into balls and flatten.
  • 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.
  • Sink your teeth inches.