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!