Shami Kabab

Shami Kabab

Ingredients

- 500 gms meat/mutton cleaned and washed
- 3 tbsp chana dal/chick pea lentils soaked in water for half an hour
- 3-4 green chillies
- 2 tbsp chopped coriander leaves
- salt - to taste
- 1 tbsp red chilli powder
- 1 tbsp ginger garlic paste
- 1 cinnamon stick
- 1 tsp elaichi powder
- ½ tsp turmeric powder
- oil for shallow frying

Method

1. Firstly, in a pressure cooker, add the mutton, and roast it for about two minutes.

2. Add salt, ginger garlic paste, red chilli powder, turmeric powder.

3. Add green chillies, add chopped coriander leaves.

4. Add the chana dal which has been soaked.

5. Add 1 cinnamon stick and elaichi powder.

6. Add 1 tbsp oil and add about 1 cup of water.

7. Pressure cook the whole mixture until the mutton gets tender or for about 4-5 whistles on sim flame.

8. If there is any water remaining in the mutton mixture then cook it until the water is absorbed totally.

9. Allow the mixture of mutton to cool down completely.

10. Blend the mixture of mutton into a fine paste(do not add water) and rest the dough paste in refrigerator for about 10 - 15 minutes for the mutton paste to become thick.

11. When you want to fry, take a small ball portion of the mutton dough, apply oil on palms and make the kabab of any shape.

12. Round shape or oval shape or any shape is preferred. Make as many kababs as you prefer.

13. Heat the tawa, add about 2 tbsp oil, place the kababs on the tawa/griddle and shallow fry until a golden brown color appears at the bottom side of the kabab.

14. Smear oil over the top of the kababs and flip them.

15. Similarly, shallow fry the rest of the side until a golden brown color appears.

16. Take them out and serve them on an absorbent paper.

17. Serve the shami kababs with lemon and onions.

18. Eat them along with dal or roti.

Notes

1.Onion and tomato too can be added, but adding them leaves water in the mixture and kababs don't turn out well and there are chances of the kababs breaking.
2.Chana dal is usually added for binding of the kababs. Excess adding of chana dal may also lead to breaking of shami kababs while shallow frying.
3.There should not be any amount of water before blending the mutton into a paste.
The mutton dough can be kept in refrigerator and can be used for two to three days.