Mutton shami kabab Recipe

Cooking Directions

• STEP 1.In a pressure cooker, add minced mutton, chana dal, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Add enough water to cover the ingredients and pressure cook for about 4-5 whistles or until the mutton and dal are cooked and tender.
• STEP 3.Once cooked, remove the excess water and let the mixture cool down.
• STEP 4.Transfer the mixture to a blender and blend until it forms a smooth paste.
• STEP 5.Take small portions of the mixture and shape them into round patties.
• STEP 6.Heat oil in a pan and shallow fry the kababs until they turn golden brown on both sides.
• STEP 7.Serve hot with mint chutney and sliced onions.

Cooking Tips

• You can add a boiled potato to the mixture for added binding.
• If the mixture is too wet, you can add breadcrumbs to help bind it together.
• To make the kababs more flavorful, you can add finely chopped onions, green chilies, and coriander leaves to the mixture.

Storage and Serving

• Mutton Shami Kababs can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, you can either microwave them or shallow fry them again until heated through.
• Serve the kababs as an appetizer or as a side dish with biryani or pulao.