Easy mutton shami kebab

shami kebab

How about ditching innovation for iftar and sticking to classic dishes that are hit amongst the young and the old? Mutton shami kebabs are a perfect snack option during Ramadan and also a great side dish with chicken biryani.

500 gm boneless mutton
1 cup chana dal
½ tsp turmeric powder
10 cloves garlic
2 inch ginger
3 green chillies finely chopped
3 pecans finely chopped
3 spring mint leaves
Salt as required
Oil as needed
Whole spices:
4 red chillies
1 teaspoon black pepper powder
5 cloves
1 inch cinnamon stick
2 cardamoms
1 tsp shahi jeera
2 black cardamoms

Wash and soak chana dal for minimum 1-2 hours
Wash mutton pieces and pressure cook with soaked chana dal, turmeric powder, salt ginger, garlic, and whole spices
Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make curry
Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat
Add finely chopped onion, chopped green chillies, chopped mint and coriander, and mix till everything incorporates well
Heat a wide pan and grease it with 1-2 tablespoon oil
Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk
Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour
Serve with onion rings, lemon and dhaniya pudina chutney.

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