Mutton Shami Kabab

MUTTON SHAMI KABAB

Ingredients

500g mutton cleaned and washed

3 tbsp chick peas soaked in water for half an hour

3-4 green chillies

2 tbsp chopped coriander leaves

salt to taste, 1 tbsp red chilli powder

1 tbsp ginger garlic paste

1 cinnamon stick, 1 tsp cardamom powder

½ tsp turmeric powder, Oil for shallow frying

 

Method 

In a pressure cooker, add the mutton, and roast it for about two minutes. Add the salt, ginger garlic paste, red chilli powder, turmeric powder, green chillies, chopped coriander leaves, chana dal, 1 cinnamon stick and cardamom powder. Next, add 1 tablespoon of oil and about 1 cup of water. Pressure cook the whole mixture until the mutton gets tender or for about 4-5 whistles. If there is any water remaining in the mutton mixture, cook it until the water is absorbed totally. Allow the mixture to cool down completely before blending it into a fine paste (do not add water) and rest the dough paste in refrigerator for about 10 – 15 minutes for the mutton paste to thicken.

When you want to fry it, take a small portion of the mutton dough, apply oil on palms and make the kabab of any shape. Heat the tawa, add about 2 tablespoons of oil, place the kababs on the tawa and shallow fry until a golden brown colour appears at the bottom side of the kabab. Take them out and place them on an absorbent paper. Serve with lemon and onions.

Source : The Daily Star, August 22, 2017