Shami Kebab

Name: Shami Kebab
Yield: 1Portion
Cuisine: Indian
Ingredients: 200 gms mutton mince; 20 gms Chana Dal; 2 Black Cardamom; 3 Green Cardamom; 2 Cloves; 1 Whole Red Chilli; to taste Salt; 1/8 tsp Turmeric powder; 2 Green Chillies; 5 gms Fresh Coriander Stem; 15 ml Refined Oil; 1 inch Cinnamon Stick; 1 tsp Cumin Seed; For shallow frying Desi ghee; 3-4 Garlic Cloves; 1 inch Ginger; 1/2 tsp Coriander Powder; 1/4 tsp Degi Laal Mirch; 1/2 Pinch Cardamom Powder; 1/4 Pinch Garam Masala; 1/4 Pinch Javitri Powder

chef_ksg @cook_12055600

New Delhi

Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent; it is part of the Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat generally beef, but occasionally lamb or mutton, with ground chickpeas, and spices.

chef_ksg @cook_12055600

Saved

Ingredients

1Portion

200 gmsmutton mince
20 gmsChana Dal
2Black Cardamom
3Green Cardamom
2Cloves
1Whole Red Chilli
to tasteSalt
1/8 tspTurmeric powder
2Green Chillies
5 gmsFresh Coriander Stem
15 mlRefined Oil
1 inchCinnamon Stick
1 tspCumin Seed
For shallow fryingDesi ghee
3-4Garlic Cloves
1 inchGinger
1/2 tspCoriander Powder
1/4 tspDegi Laal Mirch
1/2 PinchCardamom Powder
1/4 PinchGaram Masala
1/4 PinchJavitri Powder

Saved

Steps

1

In a pan add oil then whole spices, after they crackle add cumin seed.
2

Add crushed green chilli, ginger, garlic, coriander stem and roast them.
3

Add soaked chana dal into this and cook.
4

Then add minced mutton and cook till it loses all the water.
5

Add powdered spices (salt, degi mirch, turmeric, and coriander powder) to this and further cook.
6

Add water to this till everything is immersed fully in water. Reduce 90% of the water.
7

Then remove whole spices from it expect whole red chilli.
8

Cool it down then grind it.
9

Add cardamom powder, javitri powder and garam masala.
10

Make rounds out of it and flatten them to make a kebab.
Shallow fry in desi ghee.
11

Serve hot with mint chutney and laccha onions.