Malaysian Spicy Lentil and Lamb Patties

Name: Malaysian Spicy Lentil and Lamb Patties
Yield: Serves 4
Cuisine: Asian
Ingredients: 25 g/1 oz fresh root ginger, finely chopped; 30 ml/2 tbsp vegetable oil; 250 g/9 oz lean minced (ground) lamb; 150 g/5 oz/generous ½ cup red, brown, yellow or green lentils; salt and ground black pepper; 1 fresh green chilli, seeded and finely chopped; 5 ml/1 tsp ground turmeric; 4 eggs; 2 garlic cloves, finely chopped; fresh coriander (cilantro) leaves, to garnish; 1 lemon, quartered, to serve; vegetable oil, for shallow frying; 2 onions, finely chopped; 10 ml/2 tsp Indian curry powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Also known as shami kebabs, these lentil and lamb patties are popular fare on Malaysian street stalls. They are often served with rice and a sambal, or even between chunks of bread with tomato ketchup, like a burger.

Ingredients

150 g/5 oz/generous ½ cup red, brown,

Asia
Malaysia
Main course
Spicy
South East Asia
Gluten-free

Method

Rinse the lentils, then put them in a pan and cover with plenty of water. Bring to a gentle boil and cook for 20’40 minutes until they have softened but still have a bite to them. Drain well.
Heat the oil in a heavy pan and stir in the onions, garlic, chilli and ginger. Fry until they begin to colour, then add the lentils and minced lamb. Cook for a few minutes, t