Mutton Shami Kabab
A very popular kind of kabab in the Indian Sub-continent, where boneless meat pieces are cooked with lentils and spices, ground to a smooth paste, formed into cutlets and shallow fried.
Servings 15 Kababs
Ingredients
To be cooked in a pressure cooker:
- 1 kilogram mutton boneless
- 1 cup chickpea dal lentil
- 1 medium onion chopped
- 1 tbsp. garlic chopped
- 1 tbsp. ginger chopped
- 2 tbsp. red chili powder
- 2 tbsp. coriander powder
- 1 tbsp. cumin powder
- Salt to taste
Other ingredients:
- 1 cup chopped fresh green coriander leaves
- ½ cup finely chopped mint leaves
- 2 to 3 green chilies finely chopped
- 1 tbsp. lemon juice
- ½ tsp garam masala powder allspice
- 1 egg optional
Instructions
- Heat oil in a pressure cooker or any thick bottom pan and fry onion till soft.
- Then add all of the above ingredients, mix well and cook with 2 cups of water till mutton is more than done. Its alright if the meat is slightly overcooked.
- Open the lid of the cooker once its done .
- If you find lot of liquid, try to cook the meat on high heat without the lid on. Let all the juices evaporate and once its dry, remove the meat gravy in a flat plate and let it cool.
- Take a chopper and add the meat mixture little by little and grind to a smooth dough-like mixture.
- To make Kababs: In a large bowl and add the ground meat mixture and other ingredients.
- Mix well with the mutton mixture and make small cutlet shaped Kabab and shallow fry on a frying pan with 2 or 3 tbsp of ghee or cooking oil. Fry till golden color on each side and serve hot with mint chutney.