Shammi Kebab is another delight from Awadhi cuisine, heavily influenced by the kebabs of the Middle East. These are made with minced mutton and infused with aromatic spices, fit for the appetizers category at a feast!
Now try this yummy delight right at home and take your family and friends by surprise! Trust me they’d be wanting for more! 🙂
400g minced mutton
1/3 cup split Bengal gram
2 onions, finely chopped
1 tsp cumin seeds
1 tsp garam masala powder
4 green chillies, finely chopped
1 tbsp grated ginger
3/4 cup water
1/2 cup chopped coriander leaves + mint leaves
Juice of 1 lemon
2 tbsp split Bengal gram flour
1 egg, beaten
Vegetable oil for shallow frying
1 tsp salt
Step 1: Heat 1 tsp oil in a pressure cooker. Add the cumin seeds, green chillies, ginger, onions. Stir-fry till onions are golden brown.
Step 2: Add the split Bengal gram and minced mutton. Add the garam masala and salt. Stir for a minute. Add the water. Cover and pressure cook for 3-4 whistles.
Step 3: Cool the mixture. Boil if there is excess water. Grind it to a paste in a mixer.
Step 4: Put the paste in a bowl and add chopped coriander and mint, lemon juice, split Bengal gram flour. Mix it all together so that it has a semi-solid sticky consistency.
Step 5: Divide the mixture and roll it into shapes of patties with your hands. Chill them for an hour.
Step 6: Heat 2 tbsp oil in a pan. Dip the kebabs into beaten egg and shallow fry till golden brown. Pat the excess oil. Serve hot with salted yogurt!