Shami Kebab — Lentil-Bound Mince Patty (شامی کباب)

Lucknow, Awadhi cuisine — adapted from the Syrian/Levantine shish kebab tradition brought through Persia to the Mughal court

Shami kebab is one of the great Mughlai patties — minced meat (lamb or beef) cooked with chana dal (Bengal gram) and whole spices until completely dry, then ground together into a smooth, slightly sticky paste, shaped into small discs, and shallow-fried. The chana dal is structural: it acts as the binding agent that holds the fine-minced meat together and provides a slightly grainy, starchy texture inside the crisp exterior. The paste must be ground fine enough to bind, but not so smooth it becomes dense. A fresh coriander, green chilli, and mint filling is sometimes placed at the centre before shaping.

With mint-coriander chutney and sliced onion. Traditionally served as a starter before the wazwan or dastarkhwan feast.