Comments on: Lamb Kabab Recipe (Shammi Kabab) http://rasamalaysia.com/lamb-shammi-kabab/ Easy Asian Recipes Fri, 12 Mar 2010 01:36:49 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Ger Sexton http://rasamalaysia.com/lamb-shammi-kabab/#comment-15045 Ger Sexton Mon, 22 Feb 2010 22:24:16 +0000 http://rasamalaysia.com/?p=5187#comment-15045 That's a really nice recipe but I would definately put more spices... at least 5ml cumin and coriander (freshly ground)... use freshly made garam masala and u could then sub the cinnamon with ground (about 1/2 tea spoon each) and the cloves for gound... and buckets more cardamoms... that's if u like curries :-), p.s. no need to roast the spices b4 u grind... and i'd defo use cayenne pepper instead of chilli powder. O'h and crush the garlic and grate the ginger. So much hard work :-) That’s a really nice recipe but I would definately put more spices… at least 5ml cumin and coriander (freshly ground)… use freshly made garam masala and u could then sub the cinnamon with ground (about 1/2 tea spoon each) and the cloves for gound… and buckets more cardamoms… that’s if u like curries :-), p.s. no need to roast the spices b4 u grind… and i’d defo use cayenne pepper instead of chilli powder. O’h and crush the garlic and grate the ginger. So much hard work :-)

]]> By: Sharmila http://rasamalaysia.com/lamb-shammi-kabab/#comment-13331 Sharmila Sun, 29 Nov 2009 00:33:02 +0000 http://rasamalaysia.com/?p=5187#comment-13331 Hi Stew, Glad you liked them. Sorry you had a problem with the texture, especially since this happened at a meal as crucial as the one at Thanksgiving. These kababs are a bit soft and will not be as firm as burger patties or meat balls would be. They are of a melting texture. However they should still stay whole. Here's a couple of things that may work to keep them together. 1. Grind the meat and dal thoroughly together to form a homogeneous, almost a grainy paste-like mixture. This reduces the chance of elements separating in the heat of cooking. 2. Put in just about a scant teaspoon of filling to make sure the kababs aren't overstuffed. Cover over evenly to seal in the filling. 3. Press the finished patty firmly then coat it evenly with egg. This is about the only binding agent in this recipe. 4. Be gentle while handling them to turn over. This will prevent them breaking apart under pressure. I do hope these help with the issue. I do hope it didn't dissuade you from trying them again. Happy Thanksgiving! Hi Stew,
Glad you liked them. Sorry you had a problem with the texture, especially since this happened at a meal as crucial as the one at Thanksgiving. These kababs are a bit soft and will not be as firm as burger patties or meat balls would be. They are of a melting texture. However they should still stay whole. Here’s a couple of things that may work to keep them together.
1. Grind the meat and dal thoroughly together to form a homogeneous, almost a grainy paste-like mixture. This reduces the chance of elements separating in the heat of cooking.
2. Put in just about a scant teaspoon of filling to make sure the kababs aren’t overstuffed. Cover over evenly to seal in the filling.
3. Press the finished patty firmly then coat it evenly with egg. This is about the only binding agent in this recipe.
4. Be gentle while handling them to turn over. This will prevent them breaking apart under pressure.
I do hope these help with the issue. I do hope it didn’t dissuade you from trying them again. Happy Thanksgiving!

]]> By: Stew http://rasamalaysia.com/lamb-shammi-kabab/#comment-13328 Stew Sat, 28 Nov 2009 20:26:12 +0000 http://rasamalaysia.com/?p=5187#comment-13328 i made this for thanksgiving, the flavor was great, but the texture seemed off as the kebabs were a little "flaky" and didnt stay together as a patty. any suggestions? i made this for thanksgiving, the flavor was great, but the texture seemed off as the kebabs were a little “flaky” and didnt stay together as a patty. any suggestions?

]]> By: Ainee http://rasamalaysia.com/lamb-shammi-kabab/#comment-13313 Ainee Thu, 26 Nov 2009 14:14:24 +0000 http://rasamalaysia.com/?p=5187#comment-13313 Hi Bee & Sharmila, Thanks for the recipe on lamb kebabs. I will certainly try making some real soon. And Bee; Thank you very much for sharing the numerous recipes with all of us. While i love cooking, I must admit I'm more a pastry and cake person. However, I will certainly try some of the recipes you shared so far;the most immediate would be the fried wanton; its my hubby's favourite. Ainee Hi Bee & Sharmila,

Thanks for the recipe on lamb kebabs. I will certainly try making some real soon.

And Bee;

Thank you very much for sharing the numerous recipes with all of us. While i love cooking, I must admit I’m more a pastry and cake person. However, I will certainly try some of the recipes you shared so far;the most immediate would be the fried wanton; its my hubby’s favourite.

Ainee

]]> By: Pei-Lin http://rasamalaysia.com/lamb-shammi-kabab/#comment-13301 Pei-Lin Wed, 25 Nov 2009 14:49:37 +0000 http://rasamalaysia.com/?p=5187#comment-13301 You've just reminded me to cook Indian food more often as I'm not too good at it ... I think ... Anyhow, Happy Thanksgiving ... though we're both Malaysian LOL! Pei-Lin You’ve just reminded me to cook Indian food more often as I’m not too good at it … I think …

Anyhow, Happy Thanksgiving … though we’re both Malaysian LOL!

Pei-Lin

]]> By: Alta http://rasamalaysia.com/lamb-shammi-kabab/#comment-13297 Alta Tue, 24 Nov 2009 20:35:50 +0000 http://rasamalaysia.com/?p=5187#comment-13297 These do sound good! I'm honestly somewhat scared to cook Indian food, only because I can't figure out what all the ingredients are. Perhaps I just need to write them down and head to my nearest Indian grocery (we have several around) and dive in! I love to eat it - I just don't always know what's in everything! Shame on me for being so timid about it - I'm all embracing of so many other dishes. These do sound good! I’m honestly somewhat scared to cook Indian food, only because I can’t figure out what all the ingredients are. Perhaps I just need to write them down and head to my nearest Indian grocery (we have several around) and dive in! I love to eat it – I just don’t always know what’s in everything! Shame on me for being so timid about it – I’m all embracing of so many other dishes.

]]> By: easy recipes http://rasamalaysia.com/lamb-shammi-kabab/#comment-13295 easy recipes Tue, 24 Nov 2009 19:32:44 +0000 http://rasamalaysia.com/?p=5187#comment-13295 I love the the idea of ginger in the kababs. I love the the idea of ginger in the kababs.

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]]> By: peanutts http://rasamalaysia.com/lamb-shammi-kabab/#comment-13293 peanutts Tue, 24 Nov 2009 12:57:22 +0000 http://rasamalaysia.com/?p=5187#comment-13293 yummm , that looks delish!!! yummm , that looks delish!!!

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