Mutton Shami Kebab Recipe
November 1, 2021
A mutton speciality of Hyderabad, Mutton Seekh Kebab is an all time favourite of all meat lovers. Very tender and airy, shami kebabs have melt-in-the-mouth texture, perfect as a dinner party snack. Serve it with an accompaniment of your choice and relish this special treat.
½ kg Boneless Mutton, washed
1 cup Chana Dal. Soaked for 4 hours
½ tsp Cee Pee
Turmeric Powder 8 cloves Garlic, minced
1 inch Ginger, roughly chopped
1 Onion, finely chopped
½ cup Mint Leaves, finely chopped
Salt to taste
2 tbsp Clarified Butter or Ghee
4 tsp Cee Pee
Mutton Masala Powder Method
Begin with heating ghee in a pressure cooker. Once heated, add mutton masala powder and boneless washed mutton.
Let the meat sear and sauté for about 10 minutes before adding turmeric powder, salt, chana dal and enough water to immerse all the ingredients completely.
Pressure-cook the dal and mutton for 5 to 6 whistle on medium-high flame. Now let it simmer for another 3 to 4 minutes on low heat. Open the cooked once the pressure is released naturally.
Turn on the heat again and let all the moisture in the cooker evaporates. Keep stirring the mutton all along.
Once all the moisture is evaporated, turn off the flame and let the shami kebab mixture cool.
Grind the cooled shami kebab mixture in food processor into a coarse paste. Add green chilli, onions, and mint leaves in the jar and grind all the ingredients once again.
Take out the mixture into a bowl and shape it into small balls.
In a pan, heat some ghee. Shallow fry the mutton shami kebabs until they are completely cooked or until they are golden brown on both sides.
Serve them fresh and hot as appetizers with mint coriander chutney and relish it mouth-melting flavours.
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