Mutton Shami Kebab Recipe
Cuisine: North Indian
Course: Appetizer
Diet: Non-Vegetarian
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (boneless and washed) | 500 grams |
| Chana dal (Bengal Gram Dal, soaked) | 1 cup (soaked for 4 hours) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garlic | 10 cloves |
| Ginger (roughly chopped) | 1 inch |
| Green Chillies (finely chopped) | 2 |
| Onion (finely chopped) | 1 |
| Mint Leaves (finely chopped) | 1/2 cup |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Dry Red Chillies | 4 |
| Black pepper powder | 1 tablespoon |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods/Seeds | 5 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~25g |
| Carbohydrates | ~30g |
| Fat | ~15g |
Instructions
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Prepare the Mixture: In a preheated pressure cooker, heat the ghee. Add the dry red chillies, ajwain, fennel seeds, cardamom pods, black peppercorns, cloves, cinnamon stick, garlic, and ginger. Sauté the spices for a few seconds until fragrant.
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Cook the Meat: Add the washed mutton to the pressure cooker. Sear the meat for about 5 minutes. Next, incorporate the soaked chana dal, turmeric powder, and salt to taste. Pour in just enough water to fully immerse the ingredients.
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Pressure Cook: Secure the lid and cook under pressure for about 5 to 6 whistles. Afterward, reduce the heat and simmer for an additional 3 to 4 minutes. Allow the pressure to release naturally before opening the cooker. If moisture remains, turn on the heat and stir until it evaporates.
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Blend the Mixture: Let the mixture cool. Then, using a food processor fitted with a chopping blade, grind the cooled mixture into a coarse paste. Add the onions, green chillies, and mint leaves to the processor and pulse until combined.
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Shape the Kebabs: Transfer the blended mixture to a bowl. Shape it into small rounds or patties.
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Fry the Kebabs: Heat a preheated pan and drizzle ghee over it. Place the shaped kebabs in the pan and shallow fry until they are golden brown on both sides.
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Serve: Once cooked, transfer the Mutton Shami Kebabs to a serving plate. Enjoy them hot, paired with Dhaniya Pudina Chutney for a delightful appetizer that will impress your guests at any gathering.
Indulge in the rich flavors of these Mutton Shami Kebabs, perfect for parties or special occasions!
