Shami Kebab

Description

• Ethnicity - Mughlai, North Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• 500 g minced mutton
• 2 eggs
• 1 medium sized chopped onion (pyaj)
• 5 green chilly (hari mirch) chopped
• 100 g bengal gram (chana) soaked overnight
• 10 pods garlic (lasan / lahsun)
• 1 tsp cumin seed (jeera)
• 4 cardamoms
• 1 long piece cinnamon (tuj/dalchini)
• 1 long piece ginger (adrak)
• 6 peppercorns (kalimirchi)
• 4 red chillies
• clarified butter (ghee)

Procedures

1. Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
2. Grind meat into a fine paste.
3. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
4. Mix both the pastes well.
5. Now mix well beaten eggs and prepare a uniform dough.
6. Add finely chopped green chillies and Onion to dough and mix well.
7. Shape the dough into small round flattened balls or kebabs.
8. Heat ghee and deep fry kebabs till golden brown and serve hot with sauce or chutney.