RCI-VG.004.1219.001
Shami Kebab
Ethnicity - Mughlai, North Indian Type of meal - Party, Lunch, Dinner
Prep20 min
Cook90 min
Total110 min
Servings4
Difficultyadvanced
Ingredients
- 500 g
- 2 unit
- sized chopped onion (pyaj)1 medium
- green chilly (hari mirch) chopped5 unit
- bengal gram (chana) soaked overnight100 g
- 10 unit
- 1 tsp
- 4 unit
- long piece cinnamon (tuj/dalchini)1 unit
- long piece ginger (adrak)1 unit
- 6 unit
- 4 unit
- 1 unit
Method
1
Soak the bengal gram overnight, then drain well. Peel and mince the garlic pods, and finely grate the ginger piece.
2
Heat ghee in a heavy-bottomed pan over medium heat, then add cumin seeds, allowing them to crackle for 30 seconds.
1 minutes
3
Crush the cardamom pods, cinnamon piece, and peppercorns together using a mortar and pestle; add to the pan along with the minced garlic and grated ginger.
1 minutes
4
Add the chopped green chillies and red chillies to the pan, stirring constantly until fragrant, about 1-2 minutes.
2 minutes
5
Add the minced mutton to the pan, breaking it up with the back of a spoon, and cook over medium-high heat until it loses its raw appearance and browns lightly, about 8-10 minutes.
9 minutes
6
Stir in the drained soaked bengal gram, mixing thoroughly with the mutton mixture.
1 minutes
7
Add the chopped medium onion and stir to combine all ingredients evenly.
1 minutes
8
Reduce heat to low and simmer the mixture, stirring occasionally, until the mutton is fully cooked, the bengal gram becomes tender, and the mixture becomes thick and paste-like, about 12-15 minutes.
13 minutes
9
Remove from heat and let the mixture cool for a few minutes, then transfer to a mortar or food processor and pound or pulse until smooth and well-bound.
5 minutes
10
Beat the 2 eggs in a small bowl, then add to the cooled mutton mixture and mix thoroughly until the mixture is cohesive and holds together.
11
Divide the mixture into 4 equal portions and shape each into a cylindrical kebab using moistened hands, ensuring even compression.
12
Heat remaining ghee in a shallow pan over medium-high heat, then place the kebabs carefully in the pan and cook until all sides are golden brown and crispy, about 3-4 minutes per side.
8 minutes