Lamb shami kebabs

By: Dan Toombs
From: The Curry Guy
Serves: 6 or more as part of a multi-course meal

When you bite into these shami kebabs, they simply melt in your mouth. Crisp on the exterior and fall-apart tender inside, I can’t get enough of them. Although I use lamb for this recipe, mutton is a popular alternative. If you’ve got the bone from the shoulder, simmer it with the meat for even more fantastic flavour.

Shami kebabs are wonderful formed into small patties as a starter course. There are few things as toothsome as a hot shami drizzled with coriander, garlic and chilli raita or tomato, onion and chilli chutney. They are also delicious wrapped up in warm naans as a main course. As most of the work is done ahead of time, you only need to fry them up for a couple minutes and dinner is served!

Ingredients

Quantity	Ingredient
1kg	lamb shoulder, roughly chopped and trimmed of excess fat
150g	chana dhal, rinsed and soaked for 30 minutes
3 tablespoons	Garlic and ginger paste
3	kashmiri dried red chillies
1	onion, roughly chopped
2 teaspoons	Mixed powder
2 teaspoons	Garam masala
small bunch	coriander
2 tablespoons	chopped mint leaves
2	green bird’s-eye chillies, or to taste
	rapeseed oil, for shallow-frying
2	large eggs, beaten
	salt

Method

Place the lamb in a large saucepan, add water to cover and bring to the boil, skimming off the foam that rises to the top. Add the chana dhal, garlic and ginger paste, dried chillies, onion and mixed powder.
Cover and simmer for about an hour until the water evaporates and the meat is fork tender, stirring in the garam masala after 45 minutes. Watch the pan carefully so that the dhal doesn’t scorch on the bottom, adding more water if required.
Allow to cool, then transfer the mixture to a food processor with the fresh coriander, mint and chillies. Blend until fine, with the consistency of thick clay. Add salt to taste and form into patties. This can all be done well ahead of serving.
When ready to fry, heat enough oil for shallow-frying in a large frying pan. Brush both sides of each patty with the beaten egg, place in the hot oil and cook until browned, about 1 minute per side. Remove from the oil to a plate lined with kitchen paper.

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