Best Silky Ground Lamb Patties Shammi Kebab Recipes
SILKY GROUND LAMB PATTIES (SHAMMI KEBAB)
These kebabs are made exceptionally silken and smooth by being made fine in a blender, and then kneaded in a dough-like fashion. The result is a smooth, soft, melt-in-the-mouth pattie.
Provided by eatrealfood
Categories Lunch/Snacks
Time 1h10m
Yield 8 patties
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 353.3, Fat 23.9, SaturatedFat 8.5, Cholesterol 41.5, Sodium 107.3, Carbohydrate 23.6, Fiber 6.9, Sugar 2.4, Protein 13.9
SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
PAKISTANI-STYLE LAMB PATTIES
This recipe comes from The Culinary Institute of America 'The New Professional Chef' 5th edition at the request of a Zaar member.
Provided by Caryn
Categories Lamb/Sheep
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Saute' the onions in hot oil until they are translucent.
- Add the garlic and saute' briefly.
- Remove mixture from the heat.
- Soak the bread crumbs in water.
- Squeeze out any excess moisture.
- Combine the bread crumbs, onion, and garlic.
- Add the lamb, pine nuts, beaten eggs, tahnini, parsley, salt, pepper, and spices.
- Mix them together gently but thoroughly.
- Shape the mixture into patties and chill the patties.
- Grill or broil the patties to doneness.
Nutrition Facts : Calories 354.6, Fat 25.2, SaturatedFat 7, Cholesterol 114.3, Sodium 115.6, Carbohydrate 8.9, Fiber 1.4, Sugar 1.1, Protein 23.4
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