Mutton Shami Kabab
Ingredients:
500 gms Mutton Mince
1/2 cup Chana daal
1 medium Onion, roughly chopped
1 Tbsp Ginger Garlic Paste
1 Tsp Red Chilli Powder
1 Tsp Salt
2-3 Bay Leaves
1 Tsp Mango Powder (or Lemon Juice)
For Masala:
1 Tsp Cumin Seeds
1 Tsp Peppercorns
1 Black Cardamom
1 inch Cinnamon
1 Mace
10-20 Cloves
For Kababs:
1 Onion, finely chopped
2-3 Green Chillies
2 Tbsp Mint Leaves
2 Tbsp Coriander Leaves
Method:
Dry roast the ingredients for the masala and grind them to a fine powder
In a pressure cooker, add the mince, channa dal, ginger garlic paste, red chilli powder, salt, bay leaves, roughly chopped onions, ground masala and 3/4 cup of water. Mix well, cover the lid and cook on high heat till the first whistle. After that cook on low heat for 12 minutes. Turn off the heat and let it naturally depressurize
Open the lid, turn on the heat to medium and cook till the remaining water dries up. Should take about 3-4 minutes
Add mango powder and cook it well for 2-3 minutes. Turn off the heat and let it cool. Remove the bay leaves while it cools
Dry grind the mince till it becomes a paste
Mix the paste with the finely chopped onions, coriander and mint leaves, and chillis
Wet your palms, take a lump of the mixture and make round kababs as per your liking, and place them in a plate
In a pan, heat oil on medium and shallow fry each kabab on both sides until they turn brown. Should be around 2-3 minutes each side
You’re all set to serve!
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