Topic: The Elusive Shami Kebab

[Stephen Lindsay]

I would tend towards making the kebab in patty/burger shapes rather than sausage shapes.

Yes, with you there as well, Stephen : reshmi are shami-shaped, not sheik-shaped !

Finding the correct words as ever Phil!  ;D

[Malc.]

Spoke to Ali (Shanaz) last night and he says the effect is created while gently trickling the egg over the shami whilst it cooks in the pan, flip and repeat until desired effect is reached. Though they choose to simply wrap a shami in a thin omelette.

[Stephen Lindsay]

Spoke to Ali (Shanaz) last night and he says the effect is created while gently trickling the egg over the shami whilst it cooks in the pan, flip and repeat until desired effect is reached. Though they choose to simply wrap a shami in a thin omelette.

Sounds good Axe I must give this a try

[Kashmiri Bob]

All sorted. Proper job. Hardly took any time at all 





Rob

[curryhell]

Mmm, i'm liking the look of that Rob.  Do post the recipe.  I have just the tool to produce an egg nest to wrap the shami in 

[Kashmiri Bob]

Mmm, i'm liking the look of that Rob.  Do post the recipe.  I have just the tool to produce an egg nest to wrap the shami in  .

Look forward to seeing your gadget CH. I am typing up the recipe now. It was fun reading this thread again. Where has the time gone? Chef Din has a video on the pate style Shami, but with beef. Worth a watch. Interesting how he feels we are unlikely to have come across one done this way in a BIR. Pretty much all I can remember from my Manchester days. The spicing for my Shami is somewhat different though.  Demographics again I suppose.

https://youtu.be/kSSbEeZYu4c?si=hncZvW7IobdYwr3n

On Shami/Reshmi kebabs found the menu of an early TA I remember. They are still going in the same place.  May have been taken over several times by now, but perhaps still the same Pakistani family running it.  Like many they have branched out and do pizza, SFC, burgers etc., but parts of the menu remind me of times gone by, with several high quality Northern touches.

In the Appetisers section you will see both Shami and Reshmi kebabs (the latter with egg).  Reds onions on the menu too, as are chips with red salt.

Off topic but merit worthy.

Special offers. The Monster kebab. The biggest kebab in Stockport.

Kids menu.  Korma and chips.

House specialities/Chef's recommendation. Extensive balti and karahi selection. Cherry picks of popular Bangladeshi dishes.  A notable Mr Naga section. So not the usual chef's description. For example, Chef's special Naga spices. It's Mr Naga himself!  I like this.

More cherry picking.  On the Desserts menu there are Banana fritters/Pineapple fritters. Brilliant idea!

https://moonlightreddish.com/about

Rob

[curryhell]

Any chance of your recipe Rob?  I really am yearning for the taste of a decent reshmi kebab or two    I can then  show you my gadget for creating the egg net to wrap round it then.  Surprised at Din's comments on how they made these in the restaurant back in the day.  My experience of reshmi and shami at my local Bangladeshi restaurant back in the 80's was as per the traditional method and not simply using the same mix as for keema but making a round pate and frying it.  Maybe I was just spoilt.  Obviously, nowadays that is exactly what you're gonna get  due to cost and expedience

[Kashmiri Bob]

Any chance of your recipe Rob?  I really am yearning for the taste of a decent reshmi kebab or two    I can then  show you my gadget for creating the egg net to wrap round it then.  Surprised at Din's comments on how they made these in the restaurant back in the day.  My experience of reshmi and shami at my local Bangladeshi restaurant back in the 80's was as per the traditional method and not simply using the same mix as for keema but making a round pate and frying it.  Maybe I was just spoilt.  Obviously, nowadays that is exactly what you're gonna get  due to cost and expedience

Yes, I tried to post it a couple of weeks ago. I was scuppered right at the end adding some helpful prep photos as my text screen vanished. My tablet must have a limit for how many pages are open at one time.

So, coming soon. I know I keep saying this. I will reboot the post from when I made it first. Made a tweak to make the best yet. No additional binder. The Zaatar mix itself will suffice. I have used chick peas in the past, but It's too easy to make the shamis overly dry with them. In Chef Din's video he did seem to be having a little trouble bashing his chana. Mutton mince with no onions, as before. Egg dunk coating. It's there to hold the kebab together. They are so delicate. Gentle microwave re-heat to serve is also essential for authenticity.100 % Manchester Shami clone. Exquisite. The Dog's nuts.

If I can restore my spong it will nice to prep some mince myself next time.

Rob