Shami Kebab

Cuisines

Best for

Recipe

Ingredients

250 grams	boneless mutton
1/2 cup	chana dal (split Bengal gram)
1 medium	onion, finely chopped
1 inch	ginger, chopped
4-5 cloves	garlic
2 pieces	green cardamoms
4-5 pieces	black peppercorns
1 piece	cinnamon stick
2 pieces	cloves
2 teaspoons	red chili powder
1 teaspoon	garam masala
1 teaspoon	cumin powder
1 teaspoon	coriander powder
1 to taste	salt
1 tablespoon	lemon juice
2 tablespoons	fresh coriander leaves, chopped
2 tablespoons	fresh mint leaves, chopped
1 piece	egg
as needed	oil for frying

Instructions

1. 1 Rinse the chana dal and soak it in water for 30 minutes.
2. 2 In a pressure cooker, add the mutton, soaked chana dal, chopped onion, ginger, garlic, green cardamoms, black peppercorns, cinnamon stick, cloves, red chili powder, cumin powder, coriander powder, and salt.
3. 3 Add enough water to cover the ingredients and pressure cook for 3-4 whistles or until the mutton is tender.
4. 4 Once cooked, allow the mixture to cool and then grind it into a smooth paste in a food processor.
5. 5 Add garam masala, lemon juice, chopped coriander, and mint leaves to the paste and mix well.
6. 6 Beat the egg and add it to the mixture to help bind the kebabs.
7. 7 Divide the mixture into equal portions and shape them into flat round patties.
8. 8 Heat oil in a frying pan over medium heat.
9. 9 Fry the patties until they are golden brown and crisp on both sides.
10. 10 Serve hot with mint chutney or yogurt.