Topic: The Elusive Shami Kebab

[Kashmiri Bob]

Will put this here for now. I will add more info on the Zaatar soon. Method including some prep photos a bit later. The cooking time is generally around 1 h 10 min to 1 h 20 mins.


Manchester Shami Kebab Recipe


Ingredients

Measures are rounded

500g mutton mince. Do not use be tempted to use lamb, or anything else.

1 cup of water
45 ml of vegetable oil
1 ½ TBSP garlic/ginger paste (50/50, fresh)

Whole spices/herbs
1 piece of cassia bark (5g)
4 cloves
4 green cardamoms
Small pinch ajwain seeds

1 TBSP dried mint
½ TSP Kasoori methi
20g fresh green bullet chilli. Stalk removed. Chopped. Or, a couple of thin green hot chillies
2 TBSP chopped coriander leaf/stalk

Ground spices
½ TSP cumin seeds (freshly ground)
½ TSP coriander seeds (freshly ground)
½ TSP turmeric powder

½ TSP red chilli powder (regular)
½ TSP black peppercorns (freshly ground)
½ TSP white pepper powder
Small pinch ground mace

Other ingredients

3 ½ TBSP Zaatar
½ TSP salt
1 TSP toasted sesame seeds (optional)
10 ml lime juice (bottled cloudy type)
Flour and eggs (for the coating)

Other things you will need

A saucepan with lid
A wooden spoon
A dish to put the Shami mix in
A flat surface for shaping the kebabs(I use a glass chopping board/surface protector)
A decent turner spatula or burger flipper
A frying pan (lightly oiled)
A microwave oven

Manchester red onions
Garlic mayonnaise or mint dip
Hot chilli sauce
A wedge of fresh lemon

Rob