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

Ingredients

• 500 g lamb or beef mince, from the leg or shoulder, not neck
• 150 g chana dal (Bengal gram), rinsed
• 1 cinnamon stick
• 4 cloves
• 4 black peppercorns
• 2 dried red chillies
• 1 tsp cumin seeds
• 1 egg white, lightly beaten
• 60 ml neutral oil, for shallow-frying
• For the filling
• 15 g fresh coriander, finely chopped
• 15 g fresh mint leaves, finely chopped
• 2 green chillies, finely chopped

Method

1. 1
   Place the mince, chana dal, cinnamon, cloves, peppercorns, dried red chillies, and cumin seeds in a heavy pan and add just enough water to cover, so the spices perfume the meat and dal together as a single mass rather than seasoning them separately. Bring to a simmer and cook, stirring occasionally, until the dal is completely tender and all liquid has been driven off. The mixture must be bone-dry: no steam rises from a stirred spoonful and the mass pulls cleanly from the pan wall, because any residual moisture will prevent the paste from binding and the finished patties will fall apart in the pan.
2. 2
   While the mixture is still warm, transfer it in batches to a grinder or food processor and pulse to a paste that is smooth enough to bind but retains a faint grainy texture — working it warm means the fat is still loose and the paste comes together without over-processing. Do not reduce it to a uniform purée. For the Lucknowi standard, turn the ground paste into a stone mortar and pound briefly, since the pestle tears the fibres in a way the blade cannot and leaves the paste slightly rough and cohesive rather than slack; the paste should hold its shape when a small piece is pressed between thumb and finger without crumbling or sticking excessively.
3. 3
   Mix the filling ingredients — coriander, mint, and green chilli — together in a small bowl and set aside.
4. 4
   With lightly dampened hands, divide the paste into portions of roughly 40 g each, dampening your hands so the paste releases cleanly without tearing the surface of the disc. Flatten one portion in the palm, place a pinch of the filling at the centre, then fold the edges up and over, pressing firmly to seal so no pocket of moisture from the herbs can burst the crust during frying. Shape into a smooth disc approximately 6 cm in diameter and 1 cm thick, then arrange the shaped patties on a tray and chill until firm — they should feel set and hold a clean edge when lifted, because a cold patty grips the pan rather than spreading.
5. 5
   Brush each chilled patty lightly with egg white on both sides, so the white sets on contact with the hot oil and forms a thin shell that locks the crust to the patty rather than letting it peel away. Heat the oil in a wide heavy pan over a medium flame until it shimmers, then shallow-fry the patties in batches without crowding, turning once — do not move them until the underside releases cleanly and is a deep, even brown, because lifting too soon tears the crust before it has the strength to hold. The finished crust should be firm and dry to a light tap with a spoon, not soft or yielding.