GHOST KI SHAMI


Ingredients for making Ghost ki Shami

500 grams mutton mince
1 cup chana dal
1/2 teaspoon turmeric powder
10 cloves garlic
2 inch ginger
3 green chillies finely chopped
1/4 pecans finely chopped
3 sprig mint leaves
1 onions finely chopped approx 50 gms
2 sprig coriander leaves
salt to taste
30 ml oil
Whole spices:
4 Red chillies
1 teaspoon black pepper powder
5 cloves
1/2 inch cinnamon stick
2 cardamom
1/2 teaspoon shahi jeera
2 Black Cardamom

Making of the Ghost ki Shami

  1. To begin making the Mutton Shami Kebab recipe, wash and soak chana dal for minimum 1-2 hours.
  2. Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt, ginger, garlic and whole spices.
  3. Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
  4. Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
  5. Add finely chopped onion, chopped green chilies, chopped mint and coriander and mix nicely till everything incorporates well.
  6. Heat a wide pan and grease it with 1-2 tablespoon oil.
  7. Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
  8. Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
  9. Mutton Shami Kebabs are a perfect snack option during Ramadan and also a great side dish with Chicken Biryani. Serve with onion rings, lemon and dhaniya pudina chutney.

Published by Avtar Singh Rana

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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