Silky Ground Lamb Patties (Shammi Kebab)

sobota, 1 lutego 2014

Silky Ground Lamb Patties (Shammi Kebab)

Time: 1 hrs 10 mins


  • 2 slices white bread, crumbs of
  • 1 large egg white
  • 1 teaspoon ground cumin (freshly roasted is best)
  • 1 teaspoon ground coriander
  • 1 tablespoon vegetable oil


  • 1 Heat a large pan and add all the ingredients listed for the patties.
  • 2 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.
  • 3 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.
  • 4 Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
  • 5 Blend in a food processor till fine.
  • 6 Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
  • 7 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.
  • 8 Shape the patties into balls and flatten.
  • 9 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.
  • 10 Sink your teeth inches.

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