Wednesday, 26 September 2012

Mutton Shami Kabab

Shami kebab literally means Syrian kebab (Sham) in Arabic
Shami kebab or shami tikka is a popular Indian, Pakistani and Persian style of kebab, that is composed of small patty minced mutton, ground chickpeas and spices.
I make these at home quite often, as it is easy to make and tasty too...!

Makes 15 Kababs

For Pressure Cooking:
Mutton or Lamb mince - 500 gms
Channa dal or 
Split Bengal gram - 1/4 cup - soaked in warm water for 20 minutes
Onion - 1 - sliced
Garlic - 10 flakes - chopped
Ginger - 2 inch piece - chopped
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Cloves - 4
Green cardamom - 2
Black Cardamom - 2
Cinnamon - 1/2 inch stick
Bay leaf - 1
Peppercorns - 5
Dry red chillies - 3
Salt to taste
Water - 1/2 cup
For the filling:
Onion - 1 - very finely chopped
Mint or Pudina - 1 tbsp - finely chopped
Coriander leaves - 1 tbsp - finely chopped
Green chillies - 2 - finely chopped
Salt - 1 pinch

Wash the mince in a strainer, and drain out all excess water. Now pressure cook all the listed ingredients along with the mince for about 2 whistles, then put the flame on low and cook for 2 more minutes.
Once pressure drops, open the cooker and evaporate any liquid in the cooker till the mince and other ingredients are completely dry.
If the mince is wet the kababs will break while frying.
Once the mince is completely dry, grind the mince along with the boiled other ingredients in a blender to a smooth paste.

To prepare kababs, make 2 tiny balls, flatten both and sandwich them together with a teaspoon of the filling. Press gently to stick together.

Shallow fry in a little oil in a non-stick pan on medium heat till brown.
Serve hot garnished with onion, lemon and mint.

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