You could use any minced meat for this lamb shami kebab recipe but I decided to go the full flavour route and used minced mutton. Usually I use lamb
If you want to make things easy on yourself, ask your butcher to run minced leg of lamb or mutton through the grinder a couple more times. The end result will be a lamb shami kebab that is velvety in texture and fall apart gorgeous too.
The recipe I use for the minced meat is exactly the same as for my seekh kebab but this meat is worked even more. Once I have the ground meat, I push it by hand onto the bottom of bowl or work surface.
It’s called “lacing”. You can see what this “lacing” technique does from my seekh kebab recipe.
How to serve lamb shami kebab?
I usually serve my lamb shami kebab with homemade naans, cooked onions and peppers, shredded lettuce and a spicy yogurt raita and/or hot sauce.
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 lamb shami kebab patties are usually too delicate to barbecue on a grill, thus the reason for cooking them on a metal plate.
It’s a lot easier to cook shami kebabs in a pan on the hob which is what I’ve done here.
International & UK Orders
- 1 kilo lean minced and prepared mutton or lamb (see above)
- 1 tablespoon vegetable oil
- 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
- Salt and pepper to taste
- Mix all the ingredients with the minced meat and marinate in the fridge for three to 48 hours. When ready to cook, heat the oil in a pan over high heat and form your meat into equal sized balls.
- When your pan is sizzling hot, place one of the meat balls in and then quickly smash it down with a flat spatula.
- Fry for about three minutes and then flip over and fry until cooked through.
- Check for seasoning and serve with fresh naans and vegetables. I served this with mint, coriander and mango chutney and spicy mango chutney.
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.