Mutton Shami Kebab is one of the most popular snacks of Mughlai cuisine and is best enjoyed hot with some Paratha or Rumali Roti.
500 gms boneless mutton, 100 gms soaked chana dal, 3 tbsp ginger, 2, tbsp garlic, 1/2 cup water,
2 tbsp green chillies, 4-5 onions, 2 tbsp coriander leaves, 2 cups oil for frying.Image: Unsplash
1 tbsp cumin seeds, 2-3 bay leaves, 1-inch cinnamon stick, 2-3 dried red. chillies, 2 black cardamoms, 4-5 green cardamoms,
1 tbsp garam masala powder, 1/2 tbsp coriander powder, 1/2 tsp black pepper powder and salt to taste.
Take the boneless mutton pieces and chop them into smaller pieces.
Put a pressure cooker on medium flame and add the chopped mutton in it along with soaked chana dal, ginger & garlic, all the whole spices, cumin seeds and salt to taste.
Add about 1/2 cup of water to the cooker and pressure cook till 5-6 whistles.
Turn off the flame when done, and let the pressure release on its own. Now, open the lid of the pressure cooker.
If the water is still there, put it back on the gas over a high flame and cook until the water is reduced.
When done, take out this mixture in an open utensil-like plate and let the mixture cool down.Image: Unsplash
Now, add this mixture to the grinder and take out the whole. spices from it, and grind to make its dough.
Then, add all the powdered spices to the mixture along with finely chopped green chillies and coriander leaves in the kebab dough.
Taste the dough for salt and add more, if necessary.
Take a little dough in your hands and make a patty with it. Repeat to make more such patties.
Put a pan over medium flame and brush with some oil. Now, put as many patties as you can on the pan and shallow fry for 5-6 minutes or until golden brown in colour.
Flip in between to cook from the other end as well.
Once done, transfer them to a tray and enjoy with green chutney, onion rings and Rumali Roti/Paratha.