Kid Goat Shami Bun Kebab Recipe

Soak and prepare lentils

Rinse the split peas (or lentils) under cold water until water runs clear. Place them in a small pot with 1 cup (240 ml) water, bring to a simmer and cook gently for 12–15 minutes until tender but not mushy. Drain any excess water and set aside to cool slightly.

Cook the kid meat

Cut the boneless kid into 1–2 inch pieces. In a medium pot or pressure cooker, add the meat, 1 small chopped onion, 1 clove garlic, 1/2 tsp salt, 1/4 tsp pepper and enough water to just cover. Simmer gently for 45–60 minutes until meat is fully tender and easy to shred (or 20–30 mins in a pressure cooker at high pressure). Reserve 1/2 cup of the cooking liquid, then remove meat and shred finely with two forks once cool enough to handle.

Process and combine

In a food processor, pulse the cooked lentils until mostly smooth but still slightly coarse. Add the shredded kid meat, remaining chopped onion, garlic, ginger, green chili, ground coriander, ground cumin, garam masala, remaining salt and pepper. Pulse in short bursts until mixture comes together into a slightly coarse paste. Scrape into a bowl and stir in chopped cilantro and mint.

Bind and chill

Add the beaten egg and breadcrumbs (or besan) to the meat-lentil mixture and mix thoroughly to bind. If mixture feels loose, add up to 2 tablespoons more breadcrumbs. Cover and refrigerate for 20–30 minutes—this firms the mixture and helps it hold shapes when frying.

Form patties and fry

Divide the mixture into 6 equal portions and shape each into a flat round patty about 3–3.5 inches across and 1/2 inch thick. Heat a large nonstick skillet over medium heat and add neutral oil. When oil is hot, cook patties 3–4 minutes per side until deep golden brown and heated through (internal temperature about 70°C/160°F). Transfer to a wire rack or paper towel-lined plate to drain.

Prepare sauces and veg

If using plain yogurt as a cooling sauce, whisk it smooth and season with a pinch of salt. Have mint chutney, tamarind chutney, sliced onions, cucumber and tomato ready. If desired, toss sliced onion with a squeeze of lemon and a pinch of salt to mellow its bite.

Toast buns

Melt butter in a skillet over medium heat and split the buns. Toast cut sides for 1–2 minutes until golden and lightly crisp. Remove from heat.

Assemble the Shami Bun Kebabs

Spread about 1 teaspoon of butter (or a light smear of mint chutney) on the bottom half of each toasted bun. Place one hot kid shami patty on each bottom bun. Spoon 1 tablespoon plain yogurt over the patty, then add 1 teaspoon tamarind chutney and 1 teaspoon mint chutney (adjust to taste). Top with sliced cucumber, tomato and a small handful (about 1 tablespoon) of sliced onion. Add pickled chilies or mango achaar if using, and finish with a light squeeze of lemon on each. Close with top bun.

Finish and serve

Serve immediately while patties are warm and buns are crisp. Provide extra chutneys and lemon wedges alongside. These are best enjoyed fresh; leftovers can be refrigerated for up to 2 days (reheat patties in a skillet).