Lamb Shami Kebab

Step 1

Rinse the split lentils in a fine-mesh strainer under cold water until the water runs clear, about 1 minute, to remove dust and debris.

Step 2

Pour the rinsed lentils into a small pot with 1.5 cups of water and bring to a boil over high heat, watching for bubbles breaking the surface.

Step 3

Reduce heat to medium-low and simmer the lentils, stirring once every 2 minutes, until they fall apart when pressed against the pot wall with a spoon, about 12 minutes total.

Step 4

Drain the cooked lentils in the fine-mesh strainer, pressing gently with the back of a spoon to remove excess water; transfer to a bowl and let cool for 5 minutes.

Step 5

Cut the onion in half lengthwise from root to tip, then place each half flat-side down and slice thinly crosswise into quarter-rings about 1/8-inch thick.

Step 6

Mince the green chili pepper by slicing it lengthwise in half, removing the seeds and white interior, then cutting the flesh crosswise into pieces smaller than a grain of rice.

Step 7

Roughly chop the mint and cilantro leaves by gathering them into a loose ball and slicing crosswise, then chop the pile into 1/4-inch pieces.

Step 8

Add the ground lamb, cooled lentils, sliced onion, minced chili, mint, cilantro, ginger, cumin, and garam masala to a large bowl.

Step 9

Crack the egg into the bowl and use your hands to knead and mix all ingredients together for about 2 minutes until the mixture holds together and feels slightly sticky.

Step 10

Wet your hands with cool water and divide the mixture into 8 equal portions; roll each portion between your palms into a ball, then gently flatten into a patty about 0.75 inches thick.

Step 11

Set a 10-inch skillet over medium-high heat and wait until a drop of water sizzles and evaporates instantly when you flick it onto the surface, about 2 minutes.

Step 12

Add 1 tablespoon of olive oil to the hot skillet and swirl to coat the bottom; the oil should shimmer and slide quickly when you tilt the pan.

Step 13

Carefully place 4 kebab patties into the skillet, spacing them about 1 inch apart so they do not touch; listen for an immediate sizzle.

Step 14

Cook the first batch undisturbed for 3 minutes until the bottom surface turns deep golden brown, like caramelized honey.

Step 15

Using a thin spatula, slide it under each patty and flip it in one smooth motion; cook the second side for 2 minutes until golden and cooked through.

Step 16

Transfer the cooked kebabs to a plate and repeat steps 12-15 with the remaining 4 patties and 1 tablespoon of olive oil.

Step 17

Arrange all 8 kebabs on a serving plate, spacing them in a single layer to showcase their golden surfaces.