shaami kabab Recipe
Kababs made from minced mutton...a hot favourite starter/side dish...can also be enjoyed as a complete meal.
Ingredients
| Boneless mutton | 600 Gram, minced | |
| Chana dal | 1⁄2 Cup (8 tbs) (Split Bengal Gram, Soaked) | |
| Cooking oil | 1 Cup (16 tbs) | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| Black peppercorns | To Taste | |
| Black cardamoms | 4 | |
| Ginger | 2 Inch, chopped | |
| Garlic | 14 Clove (70 gm), chopped | |
| Red chili powder | 2 Teaspoon | |
| Garam masala powder | 2 Teaspoon | |
| Mace/Green cardamom powder | 1⁄2 Teaspoon | |
| Green chilies | 2 | |
| Salt | To Taste | |
| Onions | 2 Medium, cut into fine rings | |
| Lemons | 2 |
Directions
1.Heat 2 tbsp of cooking oil in a pressure cooker.
2.Add cumin seeds, coriander seeds, black peppercorns and black cardamoms and stir fry for half a minute on medium heat. Add ginger, garlic and red chilli powder.
3.Add keema (minced mutton) and chana dal (split Bengal gram). Add a cup of water and bring to a boil. Put the lid on and cook under pressure till 6-7 whistles (20-25 minutes).
4.Open the lid when the pressure has reduced. Cook on high heat to dry out the mixture completely. Remove from heat and allow to completely cool and dry out. You could also keep it in the fridge for a couple of hrs.
5.Once you are sure that the mixture is very dry, grind it (could use the mixer) to a smooth consistency.
6.Add garam masala powder, mace and green cardamom powder and salt. Mix well and check the taste. You could add the green chillies and more spices (as per your liking).
7.Take small portions in your palms. Shape into flat round discs and flatten slightly.
8.Heat sufficient oil in a pan (I use non-stick and hence very little oil), and shallow fry the kababs until golden brown. You could drain the excess oil on absorbent paper.
9.Serve hot with onion rings, lemon wedge and chutney/ketchup.
IMPORTANT :
1. ensure that the mixture is VERY DRY before you deep fry them...especially if you're not using bread crumbs/egg etc. to HOLD the kababs, else, it becomes difficult to get perfect cutlets (they start breaking).
2. in the above mentioned recipe, all the condiments get crushed in the mixie (thats how i did it), so you don't really bite into pieces of coriander & cumin. yet, to dry roast and grind them before adding them to the chicken is a good idea. check for threads of black cardamom. you may need to separate them after grinding coz at times they do get left and it's quite irritating when you discover them in the kababs while eating.
3. deep frying is a better option if you're looking for crispier kababs.
2.Add cumin seeds, coriander seeds, black peppercorns and black cardamoms and stir fry for half a minute on medium heat. Add ginger, garlic and red chilli powder.
3.Add keema (minced mutton) and chana dal (split Bengal gram). Add a cup of water and bring to a boil. Put the lid on and cook under pressure till 6-7 whistles (20-25 minutes).
4.Open the lid when the pressure has reduced. Cook on high heat to dry out the mixture completely. Remove from heat and allow to completely cool and dry out. You could also keep it in the fridge for a couple of hrs.
5.Once you are sure that the mixture is very dry, grind it (could use the mixer) to a smooth consistency.
6.Add garam masala powder, mace and green cardamom powder and salt. Mix well and check the taste. You could add the green chillies and more spices (as per your liking).
7.Take small portions in your palms. Shape into flat round discs and flatten slightly.
8.Heat sufficient oil in a pan (I use non-stick and hence very little oil), and shallow fry the kababs until golden brown. You could drain the excess oil on absorbent paper.
9.Serve hot with onion rings, lemon wedge and chutney/ketchup.
IMPORTANT :
1. ensure that the mixture is VERY DRY before you deep fry them...especially if you're not using bread crumbs/egg etc. to HOLD the kababs, else, it becomes difficult to get perfect cutlets (they start breaking).
2. in the above mentioned recipe, all the condiments get crushed in the mixie (thats how i did it), so you don't really bite into pieces of coriander & cumin. yet, to dry roast and grind them before adding them to the chicken is a good idea. check for threads of black cardamom. you may need to separate them after grinding coz at times they do get left and it's quite irritating when you discover them in the kababs while eating.
3. deep frying is a better option if you're looking for crispier kababs.
Comments
Comments: 11 |
Add a Comment
vikas kumar says :
hi lata. i've always managed to deep fry them without using any binding agent. once the mixture is ready, i dry it reasonably and make round patties. then i leave the patties to dry. this way, the interior is still a little wet and soft. you could use eggs...don't know how many though. i don't cause i don't like to alter the taste. try again, i'm sure it'll work. may be you should ensure that the oil is really really hot. then the kababs won't break. all the best!
Posted on: 8 October 2010 - 6:22am
Harsh says :
i am trying it now too
Posted on: 28 March 2010 - 12:07am
vikas kumar says :
All the best Harsh! Do let us know how it turned out...
Posted on: 29 March 2010 - 12:19am
Anonymous says :
hey vikas...trying it out now....u have mentioned garlic/ginger in ingredients but not mentioned what 2 do with them.......am adding into the press cook....do mention...happy diwali...aditya
Posted on: 21 October 2009 - 2:16am
vikas kumar says :
Hey Aditya...I've just added to the second point...the ginger/garlic goes there. 1. ensure that the mixture is VERY DRY before you deep fry them...especially if you're not using bread crumbs/egg etc. to HOLD the kababs, else, it becomes difficult to get perfect cutlets (they start breaking).
2. in the above mentioned recipe, all the condiments get crushed in the mixie (thats how i did it), so you don't really bite into pieces of coriander & cumin. yet, to dry roast and grind them before adding them to the chicken is a good idea. check for threads of black cardamom. you may need to separate them after grinding coz at times they do get left and it's quite irritating when you discover them in the kababs while eating.
3. deep frying is a better option if you're looking for crispier kababs.
It took me a couple of attempts to ensure the kababs turn out good. I hope you get lucky the first time...let me know...
Posted on: 21 October 2009 - 1:34pm
vandana says :
Thks vikas for the prompt response and thks for all the tips yes, would definitely post my results...although it is a little too early in the morning to get my mouth watering over kebabs:) just can't wait to try these tasty looking delights.
Posted on: 2 March 2009 - 12:00am
vandana says :
Vikas planning to try ur yummy shammi kebabs today.They look so good. Of course would have to substitute the mutton with chicken(know it wouldn't be the authentic one with the change however, allergic to mutton so there's no way:). Wanted to know if it would be better to dry roast the coriander, cummin, peppercorns and black cardamom and grind it and then add coz don't like biting into pieces of coriander and cumin will enjoying my kebab.
Posted on: 1 March 2009 - 11:26pm
vikas kumar says :
In case you do go ahead, a few tips:
1. ensure that the mixture is VERY DRY before you deep fry them...especially if you're not using bread crums/egg etc. to HOLD the kababs, else, it becomes difficult to get perfect cutlets (they start breaking).
2. in the above mentioned recipe, all the condiments get crushed in the mixie (thats how i did it), so you don't really bite into pieces of coriander & cumin. yet, to dry roast and grind them before adding them to the chicken is a good idea. check for threads of black cardamom. you may need to separate them after grinding coz at times they do get left and it's quite irritating when you discover them in the kababs while eating.
3. deep frying is a better option if you're looking for crispier kababs.
all the best. let us know how they turned out. may be you could post your recipe here.
Posted on: 1 March 2009 - 11:57pm
vikas kumar says :
Thanks. There are very few who can refuse Shaami Kababs, I've been hooked since I had them for the first time as a kid.
They're also pretty easy to make, and great for get-togethers and parties.
Posted on: 27 February 2009 - 5:48pm
Chef
