SHAMI KABAB | MUTTON SHAMI | EASY TO MAKE SHAMI KABAB RECIPE

Shami Kabab | Mutton Shami | Shami Kabab recipe | Easy to Make Shami Kabab Recipe | How to Make Shami Kabab | Mutton Shami Kabab Recipe | Mutton Shami Kabab | Shami Kebab | Shami Kebab Recipe


Ingredients for Shami Kabab:

Boneless Mutton, cut into small pieces - 500 gms

For cooking mutton mix:
Green Cardamom- 3
Cloves- 3
Cinnamon- 1
Peppercorns- 6
Mace (Javitri)- 1 small
Shahjeera- 1/2 tsp
Bay leaves- 2
Turmeric Powder- 1/4 tsp
Coriander Powder- 1/2 tsp
Red Chillies, cut into pieces- 5
Ginger Garlic paste- 2 tsp
Salt- 1 tsp
Chana Dal (split bengal gram) - 1/2 US cup measure (after soaking 1 US cup measure)
Oil- 1 tbsp
Water- 150 ml

Other Ingredients:
Coriander leaves, fine chopped- 1 tbsp
Mint leaves, fine chopped- 1 tbsp
Green Chillies, fine chopped- 1 tbsp
Oil - 2 tbsp + oil for pan frying the kebabs


Preparation:

Take a pressure cooker and add the boneless mutton pieces. Add all the other ingredients required for cooking the mutton. Pressure cook till 4 whistles- on high heat till the 1st whistle and on low heat for the balance 3 whistles. This will take around 16-18 mins (In case you don’t have pressure cooker, add all the ingredients in a pan and cook covered on low heat for 45-60 mins till meat and the dal are soft).
Once the pressure is released, open the lid and high heat for 7-8 mins to dry out any excess water.
Remove it to a bowl and allow it to cool completely.
Add the mix to a big grinder/blender jar and grind it to a uniform mixture.

Process:
Transfer the ground kabab mixture to a bowl and add the fine chopped coriander leaves, mint leaves and green chillies.
Mix it well to incorporate everything uniformly.
Rub your palms with oil and start forming the kababs. Take out a handful of the mixture and press it with your hands to make it firm.
Now roll the mixture on your palm to make it round & then press it and shape it into a kabab.
Repeat it for the rest and set aside on a plate.
Optionally you can keep it in the refrigerator till you fry it.
For frying, take a pan and add oil sufficient (about 1 cm) to shallow fry the kababs.
Heat the oil and place the kababs side by side to not crowd the pan.
Fry on medium heat for 2 mins till browned on one side. Flip the kababs and fry on medium heat for another 2 mins. Remove onto a plate and repeat for the balance kababs.
Serve hot with onion rings, green chutney and lemon.




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