Shami Kebab

Name: Shami Kebab
Cuisine: Indian
Ingredients: 500 g Mutton (boneless) – , cut in small cubes; 1/2 cup Chana dal (chickpea/yellow lentils) –, soaked in water for half an hour; 1 Potato boiled; 10 Garlic cloves; 1 inch Ginger –; 3/4 cup Water –; 1 Bay leaf; 5 Whole red chilies; 4 tbsp Oil –; As needed Salt-; For mixing:; 1 cup, Onion – finely chopped; 1 cup Mint leaves – A handful, finely chopped; 1 cup Coriander leaves- A handful, finely chopped; 3 Green chillies finely chopped; 1/2 inch Ginger –, grated; As needed Salt-; Other ingredients:; 1 tbsp Coriander seeds; 8-10 Black peppercorns –; 1 1/2 tsp Cumin seeds –; 1 Black cardamom; 2 Green cardamom –; 5 Cloves; 1 ½ inch Cinnamon - stick

Little Hearts @cook_7834303

These delicious kebabs are made with a paste of mutton, split chickpea, and spices giving it a wonderful aroma & extraordinary flavor. These are one of the best versions of kebabs – a simple and easy way to enjoy the taste of mutton and lentils together.

Little Hearts @cook_7834303

Saved

Ingredients

500 gMutton (boneless) – , cut in small cubes
1/2 cupChana dal (chickpea/yellow lentils) –, soaked in water for half an hour
1Potato boiled
10Garlic cloves
1 inchGinger –
3/4 cupWater –
1Bay leaf
5Whole red chilies
4 tbspOil –
As neededSalt-
For mixing:
1 cup,Onion – finely chopped
1 cupMint leaves – A handful, finely chopped
1 cupCoriander leaves- A handful, finely chopped
3Green chillies finely chopped
1/2 inchGinger –, grated
As neededSalt-
Other ingredients:
1 tbspCoriander seeds
8-10Black peppercorns –
1 1/2 tspCumin seeds –
1Black cardamom
2Green cardamom –
5Cloves
1 ½ inchCinnamon - stick

Saved

Steps

1

Pressure cook the mutton cubes with the ingredients mentioned in “Other Ingredients” along with dried red chilies, bay leaf, garlic, ginger, 2 tsp oil and water, for 4-5 whistles. Open the lid and cook until the mutton-dal mixture is cooked well and the water is completely absorbed. Allow the mixture to cool.
2

Blend the mutton mutton-dal mixture and boiled potato along with the spices used except the bay leaf into a smooth paste. In a pan, heat oil, saute the onions till soft and light golden brown. Mix the mutton dough with onions, chopped coriander, mint, green chilies, salt, and grated ginger. Freeze the mutton dough in the refrigerator for 10-15 mins for the paste to become thick.
3

Once frozen, take a lemon-sized portion of the mutton dough, apply oil on your palms and make kebabs of any shape. Shallow fry the kebabs on a griddle or tawa until they turn golden brown on both sides. Serve hot with onion rings and mint – coriander chutney.