Indulge in the rich and savory flavors of Mutton Shami Kebabs, a cherished dish perfect for Ramadan, Eid, or any special occasion. These succulent kebabs, with their tender mutton mince infused with aromatic spices, offer a delightful balance of textures and tastes. The secret lies in a meticulous blend of ingredients and a careful cooking process, resulting in patties that are both flavorful and incredibly satisfying. Forget dry, bland kebabs; this recipe guarantees juicy perfection every time. The succulent meat is complemented by a subtle hint of sweetness and a warming blend of spices that will tantalize your taste buds.
Prepare to be amazed as you embark on a culinary journey to create these delectable kebabs. From the initial preparation of the mutton mince to the final pan-frying, we'll guide you through each step with clear instructions and helpful tips. Ready to create a truly unforgettable culinary experience? Let's delve into the detailed, step-by-step process.
Tools Needed
- Pressure Cooker
- Mixer
- Pan
- Stovetop
Ingredients
- Boneless Mutton: 500g
- Soaked Chana Dal: ½ cup
- Onion: 1 small, finely chopped
- Ginger-Garlic Paste: 2 tsp
- Kashmiri Red Chilies: 8
- Shahi Jeera: 1 tsp
- Cinnamon: 2 small pieces
- Cardamom: 2
- Peppercorns: a few
- Cloves: 5
- Bay Leaf: 1, cut up
- Salt: 1 tsp
- Turmeric Powder: ¼ tsp
- Red Chili Powder: ½ tsp
- Coriander Powder: 2 tsp
- Water: ¼ cup
- Mint Leaves: 1 cup
- Coriander Leaves: 1 cup
- Ginger: 1 tsp, finely chopped
- Green Chili: 1 large, chopped
- Black Salt (Kala Namak): ½ tsp
- Cumin Powder: ½ tsp
- Lemon Juice: ½ lemon
- Egg: 1
- Oil: For frying
Step-by-Step Instructions
Step 1. Prepare the Mutton Mixture
- Pressure cook mutton with soaked Chana Dal, onion, ginger-garlic paste, chilies, Shahi Jeera, cinnamon, cardamom, peppercorns, cloves, bay leaf, salt, turmeric powder, red chili powder, and coriander powder. Add ¼ cup water. Cook for four whistles on medium-low flame.
- After four whistles, let the pressure release naturally. Heat again until all moisture evaporates.
- Remove bay leaves. Grind the mixture in batches to a fine paste.
- Add chopped mint and coriander, green chili, oil to the meat mixture. Mix well.
- Add beaten egg to the mixture and mix well.
Step 2. Make the Mint-Coriander Chutney
- Make mint-coriander chutney by blending mint leaves, coriander leaves, chopped onion, ginger, green chili, black salt, cumin powder, and lemon juice.
Step 3. Shape and Fry the Kebabs
- Shape the mixture into small patties.
- Pan-fry the patties in oil until golden brown on both sides.
Step 4. Serve
- Serve hot with mint-coriander chutney.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- Soak Chana Dal for over four hours.
- Don't add too much water during pressure cooking; evaporate excess moisture.
- Grease your palms with oil to prevent sticking while shaping patties.
Nutrition
- N/A
FAQs
1. Can I make these kebabs ahead of time?
Yes! You can prepare the kebab mixture a day in advance and store it in the refrigerator. Fry them just before serving for the best texture and taste.
2. What can I substitute for the mutton?
While mutton provides the most authentic flavor, you can substitute with ground lamb. The cooking time might need slight adjustment.
These delicious Mutton Shami Kebabs are a guaranteed crowd-pleaser, perfect for sharing with family and friends during your celebrations. The recipe's simplicity belies the incredible depth of flavor achieved, making it a go-to dish for any special occasion. So gather your ingredients and embark on this flavorful culinary adventure – enjoy!