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.