Shami Kabab

Shami Kabab is a rich, delicious kabab made from mutton(lamb) or beef along with split chickpea and spices. These melt in mouth shami kababs taste heaven when served with sliced onion rings, green mint chutney and lemon wedges. They form perfect appetiser for any party or festivals. Truly speaking, even though I made these shami kababs using goat meat as I am not much into beef eating, it tastes out heavenly when made using beef cubes. If you are a beef lover, you would assuredly love to gorge into it asking it for more and more.
Good thing is that you can freeze these shami kababs and enjoy it whenever you want. You will find Shami kabab stored in freezer as this is my family’s favourite and regular affair at out table.You just need to thaw them at room temperature and shallow fry them. Please do not refreeze once thawed. You can either make a patty and freeze or even the mutton mixture can be frozen in ziplock bag. Thaw the mutton mixture and make the patties, shallow fry them. I have done both the ways this time. So another delicacy for Ramadan is done and frozen. A must make Shami kabab be it iftar, or dinner, party or Eid.. Lets go through the recipe of this Shami Kababs

Ingredients:-

500 gms,Mutton (boneless) cut in small cubes of 1/2inch

1/2 cup, Chana dal (chickpea lentil)

1 nos, large potato, boiled

10-12, Garlic cloves

1&1/2 inch,Ginger

3/4 cup, Water

1nos, Bay leaf
5-6, Whole red chilies
4 tsp+for frying, oil

Salt

For mixing in the boiled mutton dough:

1 cup, Onion, finely chopped

1/2 cup, Mint leaves, finely chopped

3/4 cup, Coriander leaves,finely chopped

1 tablespoon, Green chillies, finely chopped

1 tbsp, Ginger, grated

Salt

Bouquet Garni or Potli Preparation :-
Make a bouquet garni or potli (spices tied in piece of muslin cloth) of:

Coriander seeds-1tbsp

Black peppercorns – 8 to 10

Cumin seeds – 1 ½ tsp

Black cardamom -1

Green cardamom – 2

Cloves -5

Cinnamon -1 ½ inch stick

Method:-

Soak chana dal for an hour

Pressure cook the mutton cubes with prepared bouquet garni or potli, dried red chilies, bay leaf, garlic, ginger, 2 tsp oil and water, till mutton-dal is cooked and water dries up completely

Once done, discard only bay leaf, blend the masala of potli first, then blend the mutton with masala and the boiled potato, this is boiled mutton dough

In a pan, heat 2 tsp of oil, fry onions till soft and very light golden brown

Mix well the boiled mutton dough with onions, chopped coriander, mint, green chilies, salt, and grated ginger. At this stage, if you prefer, you can freeze the shami kabab, dough itself. If you prefer you can also shape them into patties, place on tray lined with butter paper such that they don’t stick to each other. Freeze for 4 hours. Once frozen, gather them all and place them in ziplock bag, they will be in peace in freezer for 3 months until you hog on them 😉 . Before frying, thaw the kababs at room temperature for 2-3 hours and then shallow fry them.

Make patties or tikkis and shallow fry them from both sides till golden brown

Serve hot with orion rings, lemon wedges and green mint – coriander chutney