Shami kabab – Mutton Shami kebab – Mutton kebab

Kebabs will be a favorite one for most of the non veg lovers. I got this recipe of shami kebab from my friend who is from Hyderabad. Once she shared the shami kebabs made with chicken to me. I liked it. And she gave me the recipe of it and asked me to try it out with mutton. This time I fixed my mind in making this kebabs as I was bored with making curries and gravies out of mutton. It was a simple recipe and it was so easy to make. You can make the patties, freeze them. When needed you can thaw, pan fry and serve them with chai or green Chutney. I too have frozen a batch of kebabs and will make them in the upcoming days. It was so tasty and soft.

I have used boneless mutton. If using mutton with bones. Remove the bones from the mutton after the meat is pressure cooked. Adjust red chilli powder, pepper powder and garam masala to your taste.

To get a good texture we have to make the meat mixture dry and the water in it should be completely evaporated. If you feel the ground mixture is sticky you can refrigerate it for some time and then you can make round patties out of it.

I served this kebab with a Chutney made with curd, green chillies, mint leaves and coriander leaves.

Also, check similar recipes.

Yam Kebab

Vazhaipoo Kola urundai

Mutton Keema vada

Let’s see how to make the kebab.

Preparation Time: 1 hr

Cooking Time: 45 mins

Makes: 10 – 12 pieces

INGREDIENTS REQUIRED

Chana dal – 1/2 cup

Mutton – 1/2 kg

Onion – 1 (medium-sized, sliced)

Garlic – 6 pods

Green chillies – 4 (adjust to your taste)

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tbsp

Pepper powder – 1 tsp

Garam masala powder – 1tsp

Salt to taste

Ginger garlic paste – 1 tbsp

Mint leaves – 1/2 cup

Coriander leaves – 1/2 cup

Oil for frying

METHOD

1.Rinse the chana dal well in water and soak them for 1 hour in water.

2. Clean and wash the mutton well in water. Drain the water completely and take the mutton in a pressure cooker. To it add the soaked chana dal, sliced onions, garlic, green chillies, Turmeric powder, red chilli powder, pepper powder, garam masala, ginger-garlic paste and salt. Mix well all together. Then add about 1/2 cup of water and pressure cook until the mutton gets tender and soft. Once the pressure is released open the lid. The water must be completely reduced and it should be dry. Else Saute it and reduce the water completely.

3. Add the cooked mutton and dal into the Grinding jar. Along with it add mint and coriander leaves and grind them. Transfer the ground mixer to a bowl and then make round patties out of it.

4. Heat a pan or iron tawa. Add oil in it and pan fry or shallow fry the patties until they get golden brown on both sides.

Serve hot with Green Chutney.

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