This one recipe is my all-time favorite and I want to give 100% credit to my Mother-in-law for helping me learn this finger licking recipe. No one can beat her when it comes to mutton shami kebabs but I guess I am some were near ;-).
These shami kebabs will sure shot get you loads of praises from friends and family. So waste no time and learn.
What all do you need?
- Mutton keema (grounded mutton) – 500 gm
- Chana daal (split chickpeas) – 300 gm
- Ginger (finely chopped) – 1 large size (approx. 100 gm)
- Garlic – 1 to 15 pods
- Green chilies – 5-6 or as per your preference
- Onion – 2 medium size (finely chopped)
- Green Coriander – for mixing in the prepared mutton dough
- Dried red chilies – 5 to 6
- Dried Coriander seeds – 2 tablespoon
- Cumin seeds – 2 tablespoon
- Cinnamon stick – 1 medium size
- Black cardamom – 4 to 5
- Black pepper seeds – 1 table spoon
- Clove – 7 to 8 buds
- Green cardamom – 7-8
- Powdered nutmeg – 1 teaspoon
- Bay leaf – 2 medium size
- Salt – as per taste
- Garam masala (mixed spices)– 1.5 table spoon
- Black pepper powder – 2 teaspoon
- Food processor or Mortar & pestle stone
- Soak chana dall in water for approx. 2 hours.
- Make a mix of mutton keema, chana daal, 50 gm of ginger, 5-6 garlic pods, 2-3 green chilies, dried red chilies, coriander seeds, cumin seeds, cinnamon stick, black cardamom, black pepper, clove, green cardamom, powdered nutmeg & bay leaf.
- Now pressure cook this mixture with 1 cup of water. 3- 4 whistles on pressure cooker. And let the pressure go off before opening the pressure cooker.
- If you see water in the mixture after you open the cooker, cook it n high flame without lid until mixture is dry enough.
- Take out the mixture in large plate & let it cool down.
- Now you have to make a dough of this mixture using food processor or mortal & pestle stone. Try to match the consistency of dough with the roti dough. Smooth & easy to bind.
- Mix remaining finely chopped (ginger, green chilies, onion, green coriander) in the dough and mix well.
- Now add salt, garam masala & pepper powder in the dough and mix well. Taste the dough to understand if it has reached desired level of taste (as per your preference)
- Your mutton shami kebab dough is ready. Use small portion to make small tikki and shallow fry in ghee or preferred oil till golden brown.
- Serve it with lachha paratha or simple paratha / chutney & onion salad. You can also have these kebabs with biryani.
- Do not over soak chana daal as it will make the mixture watery.
- Ensure to dry up the mixture before making a dough.
- If dough is little loose, keep it in the refrigerator for some time.
- Instead of mixing finely chopped ginger, green chilies and green coriander in the dough, you can also stuff it in the middle of the kebab.
- Do dry up finely chopped onion using tissue paper else it make your dough wet.
- You can make kebabs in one go and deep freeze them. Use as & when required. You can use these kebabs for more than 1 week.
- Instead of shallow frying, you can also deep fry kebabs after giving them an egg wash or you can also mix egg in the dough. But egg mixed dough will have a lesser shelf life.
- If you want your kebabs to be more firm or your kebabs are not binding well, give them an egg wash before shallow frying. Egg will help them bind well and will also increase the flavor.