DISH NAME : SHAMI KABAB

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Description

Shami kababs are made in both india & Pakistan.It's a mixture of lentil, spices & meat. Traditionally meat was ground in a mortar & pestle. Hence it had a fibrous texture.

Note

1) Boneless mutton can be used instaed of mince. In that case cook that well. Mutton takes longer time to cook than mince.
2) Ghee is tastier than oil.
3) Do not over cook bengal gram dal.
4) Do not overgrind mutton,it will be pasty.

Method

1) Pressure cook bengal gram dal with salt & with very little water for just one whistle. Keep aside.
2) Heat 2tbsp. ghee/oil.
3) Add caraway seeds. When it splutters, add onion, green chilli, ginger, garlic, peppercorns & all the other spices. Fry till onion is golden brown.
4) Then add turmeric powder, mutton & salt to taste. Cook till mutton is done. Keep aside to cool.
5) After dal is cooled down, grind coarsely in a blender.
6) When cold coarsely grind mutton mix. pulse the mixture coarsely.
7) Mix mutton with bengal gram dal. Adjust salt to taste.
8) Add in corriander leaves and egg. Mix everything together.
9) Take lime sized balls from the mixture, shape into kabas by flattening the balls into round shapes.
10) Heat oil/ ghee to deep fry.
11) Deep fry kababs till golden brown on both sides.

Serving Suggestions

Serve with green chutney and a sqeeze of lime juice