A big thank you to Ross Morrison for sharing this recipe with us!
Lamb Shami Kebab
500g Minced Lamb, 20% fat
1 Egg Yolk
8g Ketoroma Curry Blend (or other curry blend of choice)
15g Minced Garlic
15g Minced Ginger
1 tsp Dried Fenugreek
1 tsp Salt
Take the lamb mince from the fridge around 30 minutes ahead of making the kebabs.
Mix all the ingredients together in a large bowl or add to a food processor and blitz for 20 - 30 seconds.
Divide into 9 equal amounts and shape into small burgers.
Add them to a dry frying pan over a medium heat and fry for around 3 - 4 minutes on each side. Using 20% Lamb should ensure that you don't need to add any fat.