Shami Kabab
Shami kebab is a wonderful snack from hyderabadi cuisine. This easy-to-cook shami kebab recipe is made by mutton though Shami kebabs can be vegetarian too. A perfect snack for dinner parties at home.
Prep Time – 10 minutes
Cook Time – 50 minutes
Total Time – 1 hr
Servings – 3 persons
Ingredients
• 500 Gram Mutton Keema.
• 1/2 cup Chana Dal.
• 2 tbsp Purti Soyalite Refined Soyabean Oil.
• 1 Cinnamon Stick.
• 1 Mace.
• 3 Cloves.
• 1 Bay Leaf.
• 2 Green Cardamoms.
• 7 Black Peppercorns.
• 1/2 tsp Salt.
• 1/2 tsp Red Chilli Powder.
• 1 cup Water.
• 1 Onion.
• 1 Green Chilli.
• 1/2 Lemon.
Instructions
Step 1: In a bowl soak ½ cup of chana dal for 30 minutes.
Step 2: Heat 2 tbsp Purti Soyalite Refined Soyabean Oil in a pressure cooker. Add cinnamon stick, mace, cloves, bay leaf, green cardamoms, black peppercorns & brown cardamom. Mix them thoroughly.
Step 3: When they crackle add mutton Keema to it.
Step 4: Now add salt & red chilli powder.
Step 5: Mix it thoroughly & cook for a minute.
Step 6: Add soaked chana dal & mix it well by adding a cup of water.
Step 7: Pressure cook the mixture until the mutton gets soft.
Step 8: After 1-2 whistles remove the cover & mix it well.
Step 9: If water remains, cook till the mutton dries up.
Step 10: Grind & then refrigerate for 30 minutes to get a thick paste.
Step 11: Mix onion, green chilli & lime juice to this paste & mix thoroughly.
Make flat balls out of this dough & refrigerate for another 10 minutes.
Step 12: Heat a tbsp of Purti Soyalite Refined Soyabean Oil in another pan & shallow fry the kebabs from all sides until golden brown.
Step 13 : Place them on an absorbent paper & serve hot.

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