1 cup Chana dal (Bengal Gram Dal) , soaked fro 4 hours
1/2 teaspoon Turmeric powder (Haldi)
10 cloves Garlic
1 inch Ginger , roughly chopped
2 Green Chillies , finely chopped
1 Onion , finely chopped
1/2 cup Mint Leaves (Pudina) , finely chopped
Salt , to taste
2 tablespoons butter
4 Dry red chillies
1 tablespoon Black pepper powder
4 Cloves (Laung)
1 inch Cinnamon Stick (Dalchini)
5 Cardamom (Elaichi) Pods/Seeds
1 teaspoon Fennel seeds (Saunf)
1 teaspoon Ajwain (Carom seeds)
Method of making Mutton Shami Kebab
To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger.
Saute for a few seconds and then add the boneless and washed mutton.
Saute and sear the meat for about 5 minutes. Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water.
Pressure cook the mutton and dal for 5 to 6 whistles. Turn the heat to low and simmer for about 3 to 4 minutes. Allow the pressure to release naturally and then open the pressure cooker.
If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated.
Once done turn off the heat and allow the shami kebab mixture to cool.
Attach the chopping blade to the food processor. Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste. Once done into the same jar add the onions, green chillies, and mint leaves. Pulse to combine all the ingredients.
Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds.
Place the Shami kababs into a preheated pan. Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides.
Transfer the Mutton Shami Kebabs into a serving plate and serve hot.
Serve this delicious kebabs hot with salad and chutney of your choice.
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
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