The legends attached to many dishes are almost as numerous as the recipes themselves.
So, this is how the story of the Shami Kabab goes - an old Nawab had lost his teeth as a result of overindulgence in his food, but gluttony was a sin he wasn’t willing to give up, and so asked his khansama (chef) to prepare something that he could eat without having to chew, and thus the glorious Shami Kebab was born.
Soft and delicious mutton patties marinated in myriad spices and shallow-fried to perfection. Mouth-watering in just its description.
While it can be a great accompaniment for the main course, it perfectly slips in other avatars like a snack or an appetizer. And here’s an easy-to-make Mutton Shami Kebab recipe for you.
Meat/mutton cleaned and washed- 500 gms
Chana dal/chick pea lentils soaked in water for half an hour- 3 tbsp
Green chillies- 3-4
Chopped coriander leaves- 2 tbsp
Salt- to taste
Red chilli powder- 1 tbsp
Ginger garlic paste- 1tbsp
Cinnamon stick- 1
Elaichi (cardamom) powder- 1 tsp
Turmeric powder- ½ tsp
Oil for shallow frying
In a pressure cooker, add the mutton. Roast it for about two minutes.
Add salt, ginger-garlic paste, red chilli powder, turmeric powder.
Then add green chillies and chopped coriander leaves.
Now add the chana dal that had been soaked.
After that add the cinnamon stick and elaichi powder.
Add 1 tbsp oil and later add about 1 cup of water.
Pressure cook with 4-5 whistles until the mutton becomes tender.
Check if there is water remaining. If so, cook until the water is completely absorbed.
Allow the cooked mixture to cool down completely.
Now blend the mixture into a fine paste without adding water. Refrigerate the paste for 10-15 mins to toughen.
Take a small ball portion of the mutton dough, and applying some oil on palms flatten the shape.
The choice of shape depends on how you want it. It could be oval or flat.
Heat the pan, add about 2 tbsp oil. Shallow fry the kebabs until brown at the bottom.
Smear oil over the top of the kebabs and flip them. Similarly, shallow fry the side until brown.
Once they are fried, place them on dish laid with absorbent paper.
Serve either as the main course or as a snack. If you are serving them as a snack, serve with sliced lemons and onions.