Shami Kabab Recipe:
Spicy minced mutton Indian style cutlets- our delicious authentic Shami Kababs.
It was Mr. H who remained me that day before that it has been quite long since I cooked any of our authentic Indian recipes, since I could’nt agree more with him I took my cue and decided to surprise him with an Indian treat soon. And then yesterday when a dear friend updated her status on FB that read ‘enjoying great kebabs @ xyz restaurant’, i almost immediately rushed into the kitchen to check and make a list of ingredients i needed to fetch from the market before i could set out to prepare our one authentic Indian Shami kababs. Besides the hypnotic aroma of the quintessential Mughalai (Indian cuisine from the imperial Mughal Empire) cooking, there’s also a certain sense of contentment and absolute satisfaction in preparing a recipe that we grew up dotting.
Blessedly. though, we don’t need to ride on time machine and arrive at the Mughal era to grab a bite of the delicacy. Bad humour again I know, really sorry, now while a visit to any famous restaurant and ordering Mughlai a-la-carte would be easy but if you decide on doing it yourself, here’s the recipe to succulent, spicy ‘Shami Kebabs’ that I made from scratch and felt ecstatic. Take my word, the effort would be well paid in words of appreciation and clean licked off plates, assuming that you yourself don’t eat them all up while cooking. This recipe works great for parties as we can prepare the cutlets well in advance and keep in the refrigerator and just pan grill before serving. However, if planning on freezing for long period just skip on adding the filling of boiled eggs.
Ingredients (Makes 8 medium size Kebabs):
- 300 gms Minced Mutton
- 1/4th cup soaked Begal gram/ Chana dal
- 1 large onion, finely chopped
- 6-8 cloves of garlic, peeled and crushed
- A small ginger piece, crushed (approximately equal to the amount of garlic)
- 5-6 peppercorn
- 1/2 tsp coriander seed
- 1/2 tsp cumin seed
- ½ tsp red chilli pwd
- ¼ tsp turmeric pwd
- 1 black cardamom
- A pinch of Green cardamom pwd
- A pinch of mace pwd
- ½ tsp garam masala pwd
- 2 tbsp oil to cook, and more to shallow fry
- Salt to taste
- 1 tbsp fresh mint leaves, chopped
- 1 tbsp fresh coriander chopped
- 1-2 green chillies, finely chopped
For the filling, optional:
- 1 boiled egg
- 1 small spring onion, very finely chopped along with half the greens
- Salt to taste
- 1 tsp fine chopped mint leaves
- 1 small green chilli, finely chopped
- ½ tsp lemon juice
- Fresh Green Chutney, click here for recipe
- Onion rings
- Lime wedges
- Heat 2 tbsp vegetable oil in a pressure cooker, add black cardamom, cumin seeds, peppercorns, coriander seed and fry for half a sec. Then add crushed garlic, ginger and chopped onion, turmeric pwd and fry for a minute.
- Add the minced mutton, Bengal gram and red chilli powder, fry together for 2 minutes. Then put on the lid and cook under pressure on low flame till it gives out 4 whistles.
- The filling: In the meantime, dice eggs and add all the other ingredients mix the filling well and keep aside.
- Once pressure is released, open lid and cook the mutton on high heat, continuously stirring till the liquid is completely dried.
- Allow the mutton to cool, discard the black cardamom and then run the mutton and Bengal gram mixture in the blender and grind together.
- Then add chopped coriander, mint, green chillies, garam masala pwd, green cardamom powder, mace pwd and salt to taste, mix well and do check for seasoning here and adjust to taste.
- Divide the mixture in 8 equal parts, flatten each on your palm, make a small dent with thumb and fill it with a tsp full of the egg filling mixture. Carefully shape into a round and then slightly flatten.
- Repeat with the remaining portions, and place them on a plate lined with plastic wrap, these can now be stored in the fridge if desired.
- Heat oil in a frying pan and shallow fry or better just add 2 tbsp oil and pan grill each kebab until crisp golden on both sides. Strain from oil and keep on a kitchen tissue.
- Serve warm with onion rings and green coriander chutney, find recipe here.
Dos and don’ts:
- Do make sure the liquid from meat is completely dried before removing from heat.
- Do add a cup of water before putting the pressure lid on, i.e if you have fried the mixture too long before otherwise the water released from the onion should be enough to cook without burning on a low flame.
- Don’t add green chillies if you prefer, infact adjust spices to suit your taste.
- The filling is optional; you may totally do without them.
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