These shami kebabs are soft, succulent, and a very delicious appetizer. Traditionally made with beef, but it’s made with mutton mince too. These are the best starters to serve your guests as you can store the stuff inside your fridge, shape them, and shallow fry them whenever you need it.
Most of the shami kebabs recipe uses powder spices for taste, but I love using whole spices and then grounding them with the mince to give you the best kebabs you would ever make.
Finger Licking Good Shami Kebabs
Print RecipeIngredients
- 500 grams of mutton mince
- Chana dal, soaked in boiling water for 30 minutes and then drained)
- 1 medium onion, sliced
- 10 garlic pods
- 2 inches of ginger
- 2 teaspoons of coriander seeds
- 1 teaspoon of cumin seeds
- 3 to 4 cloves
- 2 green cardamoms
- 2 brown cardamoms
- 1/2 inch of cinnamon stick
- 1 bay leaf
- 4 to 5 peppercorns
- 3 dried whole red chilies
- 1/2 cup of water
- Salt to taste
Instructions
- Wash mince in a strainer and drain throughout to remove all water.
- Add all the ingredients to mince and pressure cook for 2 whistles on high and keep gas slow for more than 2 minutes. Remove from fire.
- When pressure drops, open the lid to see if any moisture is left dry in the gas.
- The mince mixture has to be dry. If moisture is there, your kebabs will break while frying.
- Take them out and let them cool.
- Grind the mince without adding water.
- Heat a Tawa with little oil. Make small balls, flatten them, and shallow fry until you get a nice brown color.
- Serve with mint coriander chutney and onion rings with lemon squeezed on them.
