Mahmood AkbarÂ shares an easy yet traditional and mouth watering recipe to make Shami Kababs:Â The Kababs that have a restaurant likeÂ tasteÂ and are worth dying for!
Preparation time: 60 – 90 minutes, Cooking time: 6-8 minutes, Cuisine: South Asian, Servings: 7-8, Calories: 99/ Kabab
Â½ kg boneless mutton pieces
3 cups water
2 medium whole potatoes
1 medium whole peeled onion
1 cup daal channa
8-10 whole round red chillies
Â½ cup sunflower oil
1 tbsp. finely chopped ginger
2 tbsp. chopped green coriander
1 tsp. finely chopped green chillies
1 tsp. red chillies powder
1 tsp. garam masala
2 tsp. salt
In a thick saucepan, take boneless mutton pieces, peeled whole potatoes, soaked daal and 1 medium onion.
Add the salt, red chillies powder and whole red chillies.
Add 3 cups of water and cook for Â½ hour, till the potatoes are tender.
Remove potatoes and set them aside, once they are cooked.
Continue cooking the meat for another 15 minutes till the mutton and daal are fully cooked and the mixture is completely dry.
Cool the mixture slightly.
Now in a large pestle and mortar, pound the mutton mixture in three batches until very smooth.
Pound the cooked potatoes also- until no lumps are left behind.
Add the eggs and all the remaining ingredients and then mix thoroughly.
Spread this mixture on a steel tray for 15-20 minutes to let it dry slightly.
Now make 150 grams patties and lay them individually on the steel tray.
Refrigerate them for an hour before frying them.
At this stage, you might cling wrap them and freeze them if required for later use.
Shallow pan fry them for 6-8 minutes until they turn golden brown.
Serve with mint yogurt.
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