Silky Ground Lamb Patties (Shammi Kebab)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 81.9714 |
| Energy (kCal) | 1402.743 |
| Carbohydrates (g) | 12.4337 |
| Total fats (g) | 112.4859 |
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Cuisine
Asian >> Indian Subcontinent >> Indian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| white bread | 2 | slices | - | - | - | - | |
| egg white | 1 | 17.16 | 0.2409 | 3.597 | 0.0561 | ||
| cumin | 1 | teaspoon | ground roasted | 7.875 | 0.929 | 0.374 | 0.4677 |
| coriander | 1 | teaspoon | ground | 5.364 | 0.9898 | 0.2227 | 0.3199 |
| vegetable oil | 1 | tablespoon | 117.23200000000001 | 0.0 | 0.0 | 13.6 | |
| lamb | 1 | ground lean | 1211.112 | 0.0 | 76.5677 | 97.9322 | |
| channa dal | 1/4 | cup | soaked | - | - | - | - |
| clove | 6 | cloves | - | - | - | - | |
| black peppercorn | 1/2 | teaspoon | - | - | - | - | |
| cinnamon | 1 | - | - | - | - | ||
| bay leaf | 4 | - | - | - | - | ||
| cardamom pod | 4 | crushed | - | - | - | - | |
| mace blade | 2 | - | - | - | - | ||
| onion | 1 | diced | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| garlic clove | 6 | chopped | - | - | - | - | |
| ginger | 1 | inch | chopped | - | - | - | - |
| green chilies | 3 | halved | - | - | - | - | |
| salt | - | - | - | - | |||
| cold water | 1/2 | cup | 0.0 | 0.0 | 0.0 | 0.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.