Lamb Mince Shami Kababs

Name: Lamb Mince Shami Kababs
Total time: 2400 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 1 kg Lamb Mince; 1/4 cup Bengal Gram or Chana Daal; 2 tbsp Ginger garlic paste; 2 tbsp Oil; 1 large chopped Onion; 1 small bunch chopped Coriander Leaves; 1/2 small bunch chopped Mint Leaves; 1 tsp Caraway Seeds or Shahjeera; 8 Cubeb Pepper or Kababchini; 2 tsp Salt; 1 tsp Garam Masala; 2 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 3-4 roughly chopped Green Chillies; 2 tbsp Lemon juice; as needed Extra Oil for frying

ZMA @zesty5

#cookpadindia
#ramadanrecipe
Lip smacking Kababs popular for their taste and melt in mouth texture. Enjoy these in style by me. My innovative twist just to make the kids happy. They will never fuss about eating food now. Present these melt in mouth,delicious Kababs in this way. They will just love the idea. And you can be rest assured that they have eaten.
In this particular version of serving them on sticks, I have slow cooked the mix just because it renders a unique taste to these Kababs and also that I had enough time on hand.

Otherwise it's perfectly okay to pressure cook. The texture might differ a bit but the taste will be the same. You can do it according to your own choice. Nevertheless you will end up with some juicy succulent Kababs that just melts in your mouth.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40 minutes

8-10 servings

1 kgLamb Mince
1/4 cupBengal Gram or Chana Daal
2 tbspGinger garlic paste
2 tbspOil
1large chopped Onion
1small bunch chopped Coriander Leaves
1/2small bunch chopped Mint Leaves
1 tspCaraway Seeds or Shahjeera
8Cubeb Pepper or Kababchini
2 tspSalt
1 tspGaram Masala
2 tspRed Chilli powder
1/2 tspTurmeric powder
3-4roughly chopped Green Chillies
2 tbspLemon juice
as neededExtra Oil for frying

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Steps

40 minutes

1

Soak Daal for an hour. Pressure cook the Mince with all the ingredients along including the Daal just for about 6 to 7 whistles, using minimum of water. That's it. As it is Lamb Mince, it's absolutely quicker as well. After done, dry the mix on a medium high heat keeping an eye on it. Do not let it burn.
2

I usually cook it on a low flame in a heavy bottomed pan for 30 to 40 minutes which helps in giving a unique flavour to the Kababs. Grind this mix, shape them into oval or round and shallow fry. That's it. Nothing much difficult at all.
3

They get done very quickly. The only thing is it has to be given some time for shaping them and then shallow frying. They can be stored and enjoyed later as well for many days. Nevertheless the efforts put in will definitely make you happy when you see your loved ones smiling faces. Serve them for Iftaar as well as for the Dinner that follows it. Yum!

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ZMA @zesty5

on April 29, 2022 04:09

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.