Recipes
Mutton Shami Kabab Recipe
Prep Time | 15 minutes |
Cook Time | 40 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 500 grams Boneless Mutton
- 1 cup chana dal
- 1/2 teaspoon Turmeric powder
- 10 cloves garlic
- 2 inch Ginger
- 3 green chillies finely chopped
- 1/4 pecans finely chopped
- 3 sprig mint leaves /pudina
- 1 onion finely chopped
- 2 sprig coriander leaves
- Salt as required
- Oil as needed
Whole spices:
- 4 Red chillies
- 1 teaspoon black pepper powder
- 5 Cloves
- 1/2 inch cinnamon stick
- 2 Cardamom
- 1/2 teaspoon shahi jeera
- 2 black cardamom
Ingredients
Whole spices:
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Instructions
- To begin making the Mutton Shami Kebab recipe, wash and soak chana dal for minimum 1-2 hours.
- Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt, ginger, garlic and whole spices.
- Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
- Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
- Add finely chopped onion, chopped green chilies, chopped mint and coriander and mix nicely till everything incorporates well.
- Heat a wide pan and grease it with 1-2 tablespoon oil.
- Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
- Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
- Mutton Shami Kebabs are a perfect snack option during Ramadan and also a great side dish with Chicken Biryani. Serve with onion rings, lemon and dhaniya pudina chutney.