Deep Fried Lamb Kabaab Patties Recipes

DEEP-FRIED LAMB KABAAB PATTIES

Steps:

• 1. Place the lamb, dal, ginger, garlic, onion, both cardamoms, cinnamon, cloves, and water in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully remove the lid and cook over medium-high heat, stirring, until the lamb is completely dry, about 7 to 10 minutes. Let cool and remove all the whole spices.3. In a food processor, process the green chili peppers until minced. Mix in the cooked lamb, egg, coriander, and black pepper, and process to make a soft dough that can hold its shape, about 15 seconds. Shape into 16 to 20 2-inch patties and set aside.4. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Fry the kabaabs, as many as the wok can hold at one time without crowding, turning a few times with a slotted spatula until golden and crispy on all sides, about 5 minutes. Drain on paper towels. Transfer to a platter and serve hot.VARIATION: Instead of a pressure cooker, place all the ingredients in a large pot with an extra 1/2 cup of water and cook over medium-high heat the first 3 minutes and then over medium-low heat until the lamb and dal are soft and completely dry, about 45 minutes. Let cool, remove the whole spices, and continue from Step 3.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SILKY GROUND LAMB PATTIES (SHAMMI KEBAB)

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.