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Friday, May 11, 2012

Mutton Shami Kabab

Ingredients:

  • Minced Mutton / Kheema- 500gms
  • 5-6 cloves garlic
  • 1″ piece ginger, roughly chopped
  • 1/2 cup chana dal, washed and soaked
  • 1 portion fresh garam masala
  • 2 bay leaves
  • 1/4 cup water
  • Coriander leaves - one handful
  • Mint leaves - 1 handful
  • Chilly powder - 1/2 tsp
  • 2 tsps clarified butter, ghee Salt to taste


Method:
  • Mix the mince with all the ingredients, except the clarified butter / ghee, in a pressure cooker, and cook under pressure, for 5-6 whistles.
  • Allow to cool for at least 30 minutes, open and dry any remaining liquid on high heat. Discard the bay leaves.
  • Grind in a processor.
  • heat butter in a tava.
  • Take lemon sized portions, and make neat, tight patties between the palms of your hands.

Serve hot with a finely sliced onions tossed in lime juice.

Linking to Red meats feast and
Linking this to:Dish Name Starts with M @ Learning to Cook , Feast of sacrifice By Asiya

9 comments:

  1. Cant take my eyes from those irresistible kabab,mouthwatering here.

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  2. Shami kebab looks super duper delicious..:))
    First time here and glad to follow you..:))
    Happy blogging..
    Reva

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  3. Mouthwatering shami kababs Jillu! Thanks for sharing the recipe!

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  4. What a coincidence ! Right now I'm making Shami kababs to freeze for Ramadan. The only difference in my recipe is that I don't add mint and cilantro while boiling. I add finely chopped onion, green chillies, mint and cilantro after grinding the meat and lentils. I also add an egg to bind the mixture together.I love shami kababs.

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  5. QUITE SIMPLE AND NICE...liked your recipe display and neat blog here

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  6. Looks really delicious..Thanks for linking this recipe to my event.

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