Shami Kabab
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
10 Minutes
Mutton boneless 1 kg (cubed)
Split gram 200 gm
Ginger paste 50 gm
Garlic paste 50 gm
Cardamoms 6
Cinnamon 3 sticks (1 inch each)
Cloves 6
Green chilies 5
Fresh coriander leaves 15 gm
Oil 250 ml
Onion 1 (cut into rings, for serving)
Bay leaves few
Salt to taste

Boil together mutton, split gram, ginger paste, garlic paste and whole spices with 5-6 cups water till the water is evaporated completely and the mixture is cooked.

Now add 3-4 tbsp oil and stir till oil leaves the sides of the pan.

Remove from heat and keep aside to cool.

Discard the whole spices.

Pass the meat twice through a mincing machine, adding green chilies and coriander.

Make lemon-sized patties and deep-fry until golden brown.

Remove and drain.

Serve hot with onion rings and mint chutney.


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