Minty Mutton Shami Kabab

I often cook these non fussy & easy to make kababs at home. Just steam & grind the ingredients together , rest the mix for 2 hours & it is good to cook. I luv the minty & spicy flavor.

INGREDIENTS:

 

  • Minced Meat 1/2 kg
  • Husked split Bengal Gram/ Chana Dal 5 tbsp
  • Green Cardomoms[choti elaichi] 4
  • Black Cardomom[badi elaichi] 2
  • Cinemon Stick[dalchini] 2 inch
  • White Pepper Corns 15-20
  • Caraway Seeds[shah jeera] 1/2 tsp
  • Cloves[lavang] 4
  • Bay Leaves[tej patta] 2
  • Garlic 12-15 Cloves
  • Ginger About 1 inche long
  • Fresh Mint Leaves 1 cup
  • Egg 1 [optional]
  • Salt to taste
  • Vegetable Oil 2 tbsp
  • Onion Finally Chopped 2 tbsp[optional]
  • Ginger Finally Chopped 1 tsp[optional]
  • Green Chili Finally Chopped [as per taste]

METHOD:

Soak chana dal for 30 min. In a pressure cooker put minced meat soaked dal, all the whole spices, 1 inch ginger garlic & salt & cook with 1 cup of water. Cook on high flame until first whistle & then on medium flame till two more whistles.

kabab1

Switch off gas. Let it rest until the pressure is released. Open the lid & let the mix cool. Now grind this mix to a fine paste. Take it in bowl & mix mint leaves, chopped onion ginger green chili. Break egg directly into the mixture.Mix well

kabab3

Keep it in refrigerator for 2 hrs. Heat a tawa/non stick pan . Add little oil. Make small patties of mix by rubbing some oil in your hands & put on hot tawa. cook for 2 min on meedium flame from one side , flip & cook for another 1-2 min

kabab4

Serve hot with minty curd dip.

Notes

  • Egg is good for binding however if you  don’t add it the binding purpose will be solved by chana dal.
  • Add water carefully because meat will leave its own water as well & we don’t want our mix too wet.
  • After 2 hrs of refrigeration you should be able to make nice paties with your mix. If you cannot keep it in frig for some more time

 

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