500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)

4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee) 

How to make shami kabab:
  • Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
  • Grind meat into a fine paste.
  • Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
  • Mix both the pastes well.
  • Now mix well beaten eggs and prepare a uniform dough.
  • Add finely chopped green chillies and onion to dough and mix well.
  • Shape the dough into small round flattened balls or kababs.
  • Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

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