Mutton Shami Kebab / Kabab

Name: Mutton Shami Kebab / Kabab
Total time: 2100 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cup mutton mince, washed & drained; 1/3 cup mixed lentils, soaked overnight; 1 " ginger, roughly chopped; 4-5 garlic cloves; 1 onion, chopped; 2-3 green chillies; 1 tsp. salt or to taste; 1/2 tsp. turmeric powder; 1 tsp. red chilli powder; 1 egg; 1 onion, finely chopped; 2 green chillies, finely chopped; 2-3 tbsp. coriander leaves, chopped; 1 tsp. chaat masala; oil to shallow fry; To grind -; 5-6 dry red chillies; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 " cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1/2 tsp. peppercorns

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - These Mutton Shami Kababs are a great tea time snack and a connoisseurs delight. This exotic Mughlai snack is a melt-in-the-mouth delicacy and worth a try. They can be enjoyed as an appetizer too, with any chutney of your choice. I gave a slight twist to this very popular kabab by substituting chana dal that is traditionally used, with mixed lentils. They can be made out of both mutton or chicken. either boneless or mince.

Bethica Das @kitchen_flavours

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Ingredients

30-35 minutes

4-5 servings

1 cupmutton mince, washed & drained
1/3 cupmixed lentils, soaked overnight
1" ginger, roughly chopped
4-5garlic cloves
1onion, chopped
2-3green chillies
1 tsp.salt or to taste
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1egg
1onion, finely chopped
2green chillies, finely chopped
2-3 tbsp.coriander leaves, chopped
1 tsp.chaat masala
oil to shallow fry
To grind -
5-6dry red chillies
1 tbsp.coriander seeds
1 tsp.cumin seeds
1" cinnamon stick
2-3green cardamoms
5-6cloves
1/2 tsp.peppercorns

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Steps

30-35 minutes

1

Grind all the mentioned ingredients (dry spices) into a fine powder.
2

In a pressure cooker add the washed mutton mince, mixed lentils, onion, ginger, garlic, green chillies, the ground spice, salt to taste, turmeric powder and red chilli powder.
3

Add 1 cup water & pressure cook for eight-ten minutes on a low flame
after the first whistle. Simmer till all the moisture has evaporated.
4

Keep aside to cool. Blend into a fine paste in a food processor / mixer grinder.
5

To it add the onion, coriander leaves, green chillies, egg & chaat masala. Mix well & refrigerate for some time so that it is easy to form kebabs.
6

Heat one-two tbsp. oil in a pan & take small portion of the mix & form
into flat round shaped kebabs. Shallow fry the Shami kebabs in batches till golden on both sides.
7

Enjoy as a tea-time snack.