Ingredients:
- 1/2 cup split Bengal gram (chana dal), soaked for 2 hours
- 400 grams mutton, minced
- 4 green chilies, chopped
- 4 cloves garlic, minced
- 4 slices ginger
- 1 1/2 teaspoons garam masala
- 1 egg, beaten
- Salt, to taste
- 1 cup water
- 2 tablespoons mint leaves, chopped
- Vegetable oil, for shallow frying
Instructions:
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In a large pot, combine the soaked split Bengal gram (chana dal), minced mutton, chopped green chilies, minced garlic, ginger slices, garam masala, and salt. Add 1 cup of water and bring to a simmer. Cook until the dal is completely tender and cooked through.
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Remove the mixture from heat and allow it to cool slightly. Once cooled, grind the mixture into a smooth paste using a food processor or blender.
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Transfer the ground mixture into a mixing bowl. Add chopped mint leaves and beaten egg. Mix everything well until thoroughly combined.
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Take portions of the mixture and shape them into flat patties or kababs.
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Heat vegetable oil in a frying pan over medium heat. Place the shaped kababs gently into the hot oil, taking care not to overcrowd the pan.
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Fry the kababs until they are golden brown and crisp on both sides, turning them carefully to cook evenly.
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Once cooked, remove the kababs from the pan and place them on paper towels to absorb any excess oil.
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Serve hot Shammi Kababs with mint chutney, sliced onions, and lemon wedges.
Enjoy these delicious Shammi Kababs as a starter or as part of a meal, perfect for any occasion!