Shami Kebab

Finely dice the onion, mince the garlic, grate the ginger, and finely chop the green chillies and fresh coriander. Rinse the chana dal until the water runs clear.

Combine the lamb, chana dal, onion, garlic, ginger, ground coriander, ground cumin, turmeric, Kashmiri chilli powder, and salt in a pan with 300ml water. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the dal is soft and the liquid has been absorbed.

Allow the mixture to cool completely, then transfer to a food processor. Blend until fairly smooth, leaving some texture.

Turn out into a bowl. Add the egg, green chillies, fresh coriander, and garam masala. Mix well, then cover and refrigerate for 1 hour.

With wet hands, shape the mixture into 6 round patties about 1.5cm thick.

Heat the vegetable oil in a large non-stick frying pan over medium heat. Fry the kebabs in batches for 3–4 minutes per side until deep golden brown. Check the internal temperature reaches 70°C using a meat thermometer.

Serve the kebabs hot with fresh mint chutney and lemon wedges.