Mutton Shami Kebab

Name: Mutton Shami Kebab
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Cuisine: Indian
Ingredients: 500 g Mutton (500 grams Mutton boneless and washed); 1 cup Chana Dal (1 cup Chana dal (Bengal Gram Dal) soaked fro 4 hours); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 10 cloves Garlic (10 cloves Garlic); 1 piece Ginger (1 inch Ginger roughly chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); 1 piece Yellow Onion (1 Onion finely chopped); ½ cup Mint (1/2 cup Mint Leaves (Pudina) finely chopped); 0 pieces Table Salt (Salt to taste); 2 tbsp Clarified Butter (2 tablespoons Ghee); 4 pieces Dried Red Chili (4 Dry Red Chillies); 1 tbsp Black Pepper (1 tablespoon Black pepper powder); 4 pieces Cloves (4 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 5 pieces Cardamom (5 Cardamom (Elaichi) Pods/Seeds); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 1 tsp Ajwain (1 teaspoon Ajwain (Carom seeds))

Mutton and chana dal are pressure-cooked with whole spices, ground to a coarse paste with fresh herbs, shaped into patties, and shallow-fried to make a classic Indian kebab.

145 minIndian

Servings4

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Halal

Ingredients

For 4 servings

Mutton500 g · 500 grams Mutton boneless and washed
Chana Dal1 cup · 1 cup Chana dal (Bengal Gram Dal) soaked fro 4 hours
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Garlic10 cloves · 10 cloves Garlic
Ginger1 piece · 1 inch Ginger roughly chopped
Green Chili2 pieces · 2 Green Chillies finely chopped
Yellow Onion1 piece · 1 Onion finely chopped
Mint½ cup · 1/2 cup Mint Leaves (Pudina) finely chopped
Table Salt0 pieces · Salt to taste
Clarified Butter2 tbsp · 2 tablespoons Ghee
Dried Red Chili4 pieces · 4 Dry Red Chillies
Black Pepper1 tbsp · 1 tablespoon Black pepper powder
Cloves4 pieces · 4 Cloves (Laung)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cardamom5 pieces · 5 Cardamom (Elaichi) Pods/Seeds
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf)
Ajwain1 tsp · 1 teaspoon Ajwain (Carom seeds)

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Steps

1To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger.
2Saute for a few seconds and then add the boneless and washed mutton.
3Saute and sear the meat for about 5 minutes. Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water.
4Pressure cook the mutton and dal for 5 to 6 whistles. Turn the heat to low and simmer for about 3 to 4 minutes. Allow the pressure to release naturally and then open the pressure cooker.
5If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated.
6Once done turn off the heat and allow the shami kebab mixture to cool.
7Attach the chopping blade to the food processor. Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste. Once done into the same jar add the onions, green chillies, and mint leaves. Pulse to combine all the ingredients.
8Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds.
9Place the Shami kababs into a preheated pan. Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides.
10Transfer the Mutton Shami Kebabs into a serving plate and serve hot.
11Serve Mutton Shami Kebabs as an appetizer for parties along with Dhaniya Pudina Chutney and your guests will absolutely love it.