Real Shami Kebab Real Mutton Shami Kebab Recipe Shikampuri Kebab Recipe Shikampuri Kebab

Ingredients

• 1 kg Mutton with bones (shoulder cut) Mutton
• 250 g Chana dal, soaked, chana dal
• 1 cup Curd, beaten, curd (yogurt)
• 1 tbsp Ghee
• 1 tbsp Ginger Garlic paste
• Salt to taste
• 3-4 no. Kashmiri dry red chilies
• 3 no. Black cardamom, Badi Elaichi
• 1 tsp Black peppercorns
• 1 Mace
• 1 tsp Caraway seeds, Shahi jeera
• ½ tsp Coriander seeds
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp Coriander powder
• ½ tsp Turmeric powder
• 1 tbsp Ghee
• 2 medium size Onions, sliced
• 1 inch Ginger (peeled & sliced)
• Marinated Mutton
• ¼ cup Water
• ¼ tsp Black pepper powder
• Salt to taste
• ⅓ cup Walnuts
• ½ tsp Ghee
• Salt to taste
• 1 tbsp Flax seeds
• 1-2 no. Green chilies, less spicy
• ½ inch Ginger, grated
• few mint leaves, chopped
• 1 tbsp Tender Coriander stems, chopped
• Salt to taste
• ½ tsp Sugar
• ¼ tsp Black pepper powder
• ½ cup Curd, beaten, curd (yogurt)
• 1 large Onion, finely chopped
• 2-3 no. Green chillies (less spicy & spicy) chopped
• 1 tbsp Mint leaves, chopped
• 1 tbsp Coriander leaves, finely chopped, salt to taste
• Salt to taste
• Prepared Mixture, Prepared Shami Mixture
• Prepared Stuffing
• Oil for frying
• Prepared Mixture, Prepared Shami Mixture
• Prepared Stuffing
• 1 Egg, beaten, egg
• Oil for shallow frying
• Coriander sprig, coriander leaves
• Onion roundels
• Lemon wedges
• A pinch of degi red chili powder

Steps

1. In a bowl, add mutton, chana dal, curd, ghee, ginger garlic paste, salt to taste, kashmiri dry red chili, black cardamom, black peppercorns, mace, caraway seeds, coriander seeds, degi red chili powder, coriander powder, turmeric powder and mix it well.
2. Keep it aside for further use.
3. In a pressure cooker, add ghee, once it’s hot, add onion and sauté until Translucent.
4. Add ginger, marinated mutton, water and cook it for 7-8 whistles or until cooked well.
5. Transfer it to a parat and let it cool down, separate the bones and flesh.
6. Grind it to a smooth mixture, add black pepper powder, salt to taste and keep it aside for further use.
7. In a pan, add walnut, ghee, flax seeds and toast it for a minute.
8. Transfer it to a bowl, add green chilies, ginger, mint leaves, coriander stems, salt to taste, sugar, black pepper powder, curd and mix it well.
9. Keep it aside for further use.
10. In a bowl, add onion, green chilies, mint and mix it together.
11. Keep it aside for further use.
12. Take the prepared mixture, stuff the filling and make lemon size balls. Give it a desired shape.
13. In a pan, add oil, once it’s hot, place the kebab and shallow fry until golden brown in color.
14. Transfer it to a serving dish and garnish it with coriander sprig, lemon wedges.
15. Serve hot with chutney.
16. Take the prepared mixture, add prepared stuffing and mix it well.
17. Make lemon size balls and give it a desired shape.
18. In a pan, add oil, once it’s hot, place the kebab and shallow fry until golden brown in color.
19. Transfer it to a serving dish and garnish it with coriander sprig, lemon wedges.
20. Serve hot with chutney.