Shami Kebab
Servings Prep Time
10portions 15minutes
Cook Time Passive Time
1hr05minutes 4hrs
Servings Prep Time
10portions 15minutes
Cook Time Passive Time
1hr05minutes 4hrs
For the preparation:
For the filling:
  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.