Mughlai Lamb Shami Kebab is a succulent, spicy, melt in your mouth ‘Shahi Kebab‘ (Royal) and one of the gem recipes from the World famous Mughlai cuisine. They are made of minced lamb, spices and lightly sauteed in a mix of oil and ghee.
This particular recipe is inspired from my recent visit to Lucknow, which apart from being the land of nawabs can also be called the ‘Kebab City’. Every street has some form or the other of kebab corner/shop. The most famous being ‘Tunde ke Kebab‘ which is now over a 100 yrs old and was started by a one armed chef. It’s located in the ‘chowk‘ area and you really need to be prepared to handle the spice level in it cause its Amazingly HOT ! Then you can find variety of other kebabs like shami / galauti / kakori / sheekh / pasanda and many more. It’s like an endless galore of food-food and more food when you are in Lucknow and their cuisine is also called ‘Awadhi’ which has a heavy Mughlai influence. Now coming back to our STAR recipe, Shami Kebab which are traditionally super spicy and made in pure ghee or clarified butter. I’ve definitely modified the recipe by reducing the spice level (feel free to increase or decrease as per taste) and I’m cooking them with a mix of oil and ghee…..although, you can make them entirely in ghee.Now, if you don’t eat lamb, you can *substitute it with chicken or turkey too. I’ve made those versions and they tastes equally delicious. The kebabs need some kind of binder to hold them together while cooking hence I’m adding cornstarch but you can add regular flour or even bread crumbs.They also work as a fantastic ‘Freeze for later use’ recipe too. Just cook the mixture and store in freezer bag for upto 2 months. Just thaw them overnight in fridge or for atleast 4-5 hrs at room temperature. I can go on about these kebabs for hours as they are our absolute favorite and we usually have them with freshly cooked thin paratha’s, mint chutney, lots of chopped onions and fresh lime. This time we actually served them with some fresh purple cabbage salad along with chilled beer and they were all gone within few minutes. I hope you give them a try soon as I promise you they are super easy yet absolutely delicious. Make them once and you would be wanting more of it.