Kebabs are an integral part of Mughlai cuisine. Mutton shami kabab is one of the very popular non-vegetarian snacks for parties, picnics and travelling because kababs do not spoil even for 2-3 days outside the fridge.
Mutton shami kabab is a scrumptious recipe packed with flavours from mint leaves, onions and green chillies - a perfect blend of authentic flavours of the rich and aromatic spices that make the mutton kebab tasty. The delectable texture of the kabab – crunchy on the outside and soft on the inside gives it an exciting texture to enjoy. Make the kebab mixture ahead of time for the party and pan fry the kababs fresh and serve it to your guests along with spicy green chutney. Mutton kebab is easy to prepare. It is an all-time purpose dish and can be served with any accompaniment of your choice
My family simply loved this lip-smacking dish because of the taste and flavour. It uses simple ingredients and can be cooked by anyone. Do give this recipe a try.
PREP TIME: 10 minutes
COOKING TIME: 50 minutes
TOTAL TIME: 1hr
SERVES: 4 persons
INGREDIENTS KABABS:
Mutton keema: 500gms
Chana dal: ½ cup
Desi ghee – 2 tbsp
Cinnamon stick: 1
Cloves: 4-5
Big cardamoms: 2
Black pepper: 5-6
Cumin seeds: 1 tsp
Red chilli powder: 1 tsp
Garam masala: 1tsp
Garlic cloves: 4-5 chopped
Ginger: 1 inch, half cut into big pieces and half finely chopped
Onion 2 big, 1 cut into big pieces, and 1 chopped finely
Green chillies: 2 finely chopped
Fresh coriander leaves: 2tbsp
Egg : 1
Salt to taste
How to make Shami kabab:
1. Take chana dal in a bowl and soak it for 30 minutes. take keema, soaked chana dal, chopped onion, garlic, ginger, and whole garam masala.
2. Now take a pressure cooker, add mutton keema, whole red chillies, cumin seeds, black pepper, big cardamom, chana dal, chopped onion, garlic, ginger, clove and salt. Add ½ cup water. Keep finely chopped onion and ginger aside for later use. Mix thoroughly.
3. Close the lid. After 1-2 whistles, reduce the heat and continue to cook for anther 5 minute till the keema and dal are soft.
4. After the cooker cools down, open the lid and mix the contents well.
5. If there is some water in the cooker, cook till the mutton dries up.
6. Mix and grind. Keep this dough in a refrigerator for a few hours so that the dough becomes firm.
7. Mix chopped onions, green chillies, ginger, and chopped coriander leaves, red chilli powder, garam masala and one egg.
8. Mix well and make flat balls out of this dough and refrigerate for 10 minutes so that the dough becomes firm.
9. Heat a tbsp of ghee in a non-stick fry pan. Shallow fry the kebabs from all sides until golden brown.
10. Serve it hot with green chutney and onion rings.
11. You can have these kababs with rumali roti also.
Tips:
Chana dal is usually added for binding the dough for the kababs. Excess of chana dal may also lead to breaking of shami kababs while shallow frying.
There should not be any water in the mutton when you blend it into a paste.
The mutton dough can be kept in refrigerator and can be used for two to three days.