Shami Kabab

A truly delicious treat that can be served as an appetizer 

Servings: 5

                                                  

Cooking / Baking Temperature:  85.C

Serving Temperature: 80 .C

Cooking Time:  12 min Prep Time:  10 min

Total Time: 22 min

INGREDIENTS

750 gram Mutton Mince 750 gram 1.5 tbsp Gram Flour (Besan) 1.5 tbsp 2 No. Onions 2 No. 1/2 Cup Coriander leaves 1/2 Cup 1/4 Cup Mint leaves 1/4 Cup 3 No. Green Chilies 3 No. 12 No. Almonds 12 No. 1 No. Egg 1 No. 6 cloves Garlic 6 cloves 1 inch Ginger 1 inch 6 No. Cloves 6 No. 1 tsp Black Peppercorns 1 tsp 1/2 sprig Mace 1/2 sprig 1/2 inch Cinnamon 1/2 inch 6 No. Green Cardamom 6 No. 1 tsp Cumin Seeds 1 tsp 1 tsp Coriander Powder 1 tsp 1/2 tsp Red Chili Powder 1/2 tsp 1 tsp Salt 1 tsp 4 tsp Ghee 4 tsp 4 tbsp Vegetable Oil 4 tbsp

 PREPARATION

1.       Get the ingredients together. Chop onions, green chilies, mint and coriander. Wash and dry mutton.

2.       Heat two teaspoons of ghee in a cooking pot and add whole spices including cloves, black peppercorns, cinnamon, cardamom, cumin seeds, & mace. Saute till fragrant.

3.       Add onions and saute till translucent.

4.       Add gram flour (besan) & almonds. Mix well & saute till well roasted.

5.       Remove the spice mixture from fire and keep aside.

6.       Heat two teaspoons of ghee to the cooking pot and saute mutton mince for the Shami kabab. Add ginger, garlic & powdered spices including salt, coriander powder and red chili powder.

7.       When almost done (it’ll start sticking to the cooking pot), add the reserved spice mixture and mix well. Wait till fragrant, remove from fire and let it cool.

8.       Add cooled & cooked mutton mince to a grinder with one egg, chopped mint, coriander, & green chilies. Blend till smooth. Remove to a bowl.

9.       Make round lemon sized balls with the mince and press them gently into round patties. This recipe yields approximately 17 balls

10.   Take vegetable oil in a frying pan and shallow fry these patties on both sides till crisp. Be careful not to break them since they are really delicate.

11.   Serve with sliced onions, mint coriander chutney and lemon wedges