MUTTON SHAMI KABAB
Ingredients
500g mutton cleaned and washed
3 tbsp chick peas soaked in water for half an hour
3-4 green chillies
2 tbsp chopped coriander leaves
salt to taste, 1 tbsp red chilli powder
1 tbsp ginger garlic paste
1 cinnamon stick, 1 tsp cardamom powder
½ tsp turmeric powder, Oil for shallow frying
Method
In a pressure cooker, add the mutton, and roast it for about two minutes. Add the salt, ginger garlic paste, red chilli powder, turmeric powder, green chillies, chopped coriander leaves, chana dal, 1 cinnamon stick and cardamom powder. Next, add 1 tablespoon of oil and about 1 cup of water. Pressure cook the whole mixture until the mutton gets tender or for about 4-5 whistles. If there is any water remaining in the mutton mixture, cook it until the water is absorbed totally. Allow the mixture to cool down completely before blending it into a fine paste (do not add water) and rest the dough paste in refrigerator for about 10 – 15 minutes for the mutton paste to thicken.
When you want to fry it, take a small portion of the mutton dough, apply oil on palms and make the kabab of any shape. Heat the tawa, add about 2 tablespoons of oil, place the kababs on the tawa and shallow fry until a golden brown colour appears at the bottom side of the kabab. Take them out and place them on an absorbent paper. Serve with lemon and onions.
Source : The Daily Star, August 22, 2017
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