These shami kebabs are lower in fat and still delicious!
You could use minced lamb for this recipe but I decided to go the full flavour route and used minced mutton. I purchased it from my local halal butcher who trimmed all of the fat off before running the mutton leg meat through the mincer.
If you want to make things easy on yourself, ask your butcher to run the meat through the mincer a couple more times. The end result will be a patty that is velvety in texture and fall apart gorgeous too.
As I have a meat mincer at home, I decided to mix the other ingredient into the minced mutton before running it all through my meat grinder two more times. You won’t get meat this nice at most takeaways.
I served the shami kebabs with homemade naans, cooked onions and peppers, shredded lettuce and a spicy yogurt raita. If there’s one recipe I really hope you’ll try soon, it’s this one. It’s so easy to make and an absolute favourite around my house.
In the Summer months – when the weather is nice, I cook these in my home tandoor oven on a metal plate over the hot coals. The patties are too delicate to barbecue on a grill so this time around I cooked them on my hotplate indoors with no more than a tablespoon of rapeseed oil.
Enjoy and please be sure to let me know what you think!
|Lamb Seekh Kebabs||
- 1 kilo lean minced mutton or lamb
- 1 egg
- 2 tablespoons green chilli paste (two or three chillies blended with a little water)
- 1 onion finely chopped
- 1 tablespoon freshly roasted and ground coriander powder
- 1 tablespoon garam masala
- 1 large bunch finely chopped fresh coriander
- 1 teaspoon salt
- Place the minced mutton with the other ingredients in a meat grinder and push the meat through two more times. (That is if you didn’t have your butcher do it already.)
- If using the butcher method, mix all of the ingredients into the meat.
- Either way, allow the meat to marinate for at least one hour or up to 48 hours. The longer the better.
- When ready to cook, heat a frying pan over medium high heat.
- Shami kebabs are usually quite fatty and cooked in a lot of oil. I’ll leave it up to you but I only use enough oil to coat the pan.
- Fry for about five minutes on one side and then flip over to the other side and cook until cooked to your liking.
- Check for seasoning and serve with fresh naans and vegetables. As mentioned, I served with a raita but you hot heads could also use your favourite chilli sauce.
Don’t be temped to add garlic or ginger. I like the shami kebabs without. Add raw garlic and ginger to your raita if you like for an extra nice punch.