Shami Kebab

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Shami Kebab

Shami Kebab

If you have never tried these Shami Kebabs you must, as there is nothing like it. They’re beautifully soft, and they melt in your mouth then you get this lovely surprise from the coriander paste! It’s truly something special the first time you try them. My favourite starter is sheikh kebab, this is often how I test a restaurant to see if the food is good not. Yes, you might laugh, but it really works for me. Try it out one day – pick a restaurant and choose a dish that you’re really familiar with and use it as a test to compare various restaurants – when you’ve found your favourite, there’s a good chance that place cooks to your taste and palate. Give it a go!

I cook this dish often  in the spring as it cheers me up ready for the better weather – anything that can go with a nice salad is good for the spring, and these kebabs are also not that fatty really. I used beef because is less fatty but of course you can use minced lamb for this recipe or even mutton if you like it. Mutton is not my favourite meat, however – it takes longer to cook and isn’t always very tender, but it would be boring if we all liked the same and cooked the same food.

If you don’t want them dark you can pre-fry them then finish them in the oven but I think if you do that, you won’t get that authentic look. I do hope for those who are new to this dish you will make it  – you will not regret it.

Let’s see how fun they are to make.

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Shami Kebab
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Curry, Indian
Prep Time 15 minutes
Cook Time 1hr05 minutes
Passive Time 4 hrs
Servings
portions
Ingredients
For the preparation:
For the filling:
Cuisine Curry, Indian
Prep Time 15 minutes
Cook Time 1hr05 minutes
Passive Time 4 hrs
Servings
portions
Ingredients
For the preparation:
For the filling:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Preparation:
  1. In a small deep saucepan, add the meat, onions, cinnamon stick, lentils, garlic, ginger and the bayleaf. Add the water then bring to the boil.
  2. With a large ladle, clear all the dark froth that floats on the top until it's all clear then lower the heat, cover and simmer for about 1 hr. (You can use a pressure cooker for 10 mins, I prefer to do it this way)
  3. As soon as the meat is tender, uncover and bring to the boil until all the liquid has evaporated. Turn off the heat and then let it cool down completely.
  4. Make sure you remove the cinnamon stick, then blitz in a food processor with the rest of the ingredients. (Egg, salt and all the spices that you have freshly ground. Blitz again until smooth.
  5. Scoop the mixture into a little bowl then then roll into a sausage. This way you will get an even amount for each then cut into 10 portions.
How to fill them:
  1. Mix all the filling ingredients together and make sure they are roughly chopped by hand.
  2. Take one ball then insert your thumb to make a hole in a middle, then add the filling and close. Roll with your hand like the photo.
  3. Keep doing this until they are all done, then put on a clean plate keep in the fridge to chill them for about 30 mins this will firm then.
  4. in a medium frying pan, on a high heat, add some vegetable oil. Wait until it's nice and hot then add the shamis.
  5. Fry for 2 mins on each side (it depends on how large they are) then sit them on a paper towel to absorb the excess oil.
  6. Serve with an onion salad and a wedge of lemon. Also make mint chutney to go with it! Enjoy.
Recipe Notes

I shredded my beef so it cooks quickly.

Don't use olive oil it just does not work well with curry.

I kept my shamis 4 hrs to firm up but you don't have to, but it's much better and you will get the best results.

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6 Comments

  1. Old Fat Guy says:

    These look delicious! They are going on my to do list.

    The Old Fat Guy

    • Cook with Sally says:

      Thank you Old Fat Guy for your visit, you must try to make them one day, they are delicious and you can spice them up if you are like me love hot food

  2. Gauri says:

    In India in a popular food joint of subway, we get vegetarian shammi kebabs which are my favourite 🙂

    • Hi Gauri nice to see here, I think its good to make vegetarian food just as tasty as meat recipe or better. I like vegetarian food too. I would like to try this recipe your way too.

  3. Anitha Gowda says:

    We love shami kebabs. Your step by step depiction is very useful to newbees. I love your taste for Indian cuisine

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