Lamb Shami Kebab

Step 1

Cut the onion half into 4 pieces, then pulse those pieces in a food processor until they are the size of coarse breadcrumbs, about 15 seconds.

Step 2

Pulse the fresh cilantro in the same processor until very finely chopped, about 8 seconds, then transfer to a small bowl.

Step 3

Add the ground lamb, ginger-garlic paste, garam masala, salt, pepper, and the chopped onion to the cilantro bowl.

Step 4

Mix with your hands, squeezing and kneading for 2 minutes until the mixture feels sticky and holds together when squeezed.

Step 5

Divide the mixture into 4 equal balls, then flatten each ball into a patty roughly 0.5 inches thick and 3 inches wide.

Step 6

Place a 10-inch nonstick or cast-iron skillet over medium-high heat and pour in 2 tablespoons of oil.

Step 7

Wait until the oil shimmers and slides quickly across the pan when tilted, about 90 seconds, then carefully lay 2 patties flat on the surface.

Step 8

Cook without moving the patties for 3 minutes until the bottom is deep golden brown and crispy when you peek underneath with a spatula.

Step 9

Flip each patty gently and cook the other side for 2.5 minutes until it reaches the same golden-brown color.

Step 10

Slide the cooked patties onto a plate, then repeat steps 7–9 with the remaining 2 patties.

Step 11

Arrange all 4 kebabs on a serving plate and serve hot with lemon wedges, sliced onions, and fresh cilantro on the side for dipping.