Shami Kebab /Mutton-Lamb Kebab with Mint Chutney

Happy Ramadan Kareem to all my friends.. I know, it's too late to wish but it's always never late as long as u did it from ur heart. I'm  purposefully posting this juicy kebab recipe since here wherever I go ,all I see is juicy kebab's ,chicken wraps,Briyani's..all yummy yums. I had to make atleast one at home to get over my hunger pangs..It was really YUM and I literally had nothing but kebab all day.. Believe it or not..It's true.



Ingredients :
To pressure cook :
Minced mutton -- 1/2 kg
Coriander powder -- 2 tsp
Red chilli powder -- 1/4 tsp
Onion -- 1 no. Medium size
Ginger -- 1 " piece
Garlic -- 7 to 8 cloves
Salt -- to taste
Water -- 1/4 cup or less
*Garam Masala powder  -- 1 1/2 tsp
[* Whole peppercorns -- 1/4 tsp, small piece cinnamon ,2 cloves,2 cardamom ,grind everything to a fine powder and use]
Channa dhal -- 1/3 cup


To mince :
Onion -- 1 no, big sized
Pudina -- 1 cup
Coariander leaves -- 1/4 cup
Green chillies -- 2 nos.

Egg -- 1 no.,beaten
Oil -- to fry




Method :

  • Add 1/4 cup water to the pressure cooker and add in the remaining ingredients one by one in the following manner. First add in the minced mutton,followed by coariander powder,red chiili powder,ginger,garlic,onion,garam masala powder and finally add the channa dhal. Do not mix the mixture. Close the pressure cooker and wait for the first whistle to come. Once it comes,slow down the flame and cook the mutton for 30 minutes over medium low flame.
  • In the meantime, mince the items given seperately. Ad dthe onion,mint,coriander leaves,green chillies to the food processor / mixie and just give it a whip.
  • Once the 30 minutes elapsed ,switch off the flame and remove the cooker from the hot plate. Now wait for the pressure to get released on its own and then open. Check if there is any water left out. If it's there. cook the entire mixture on high heat until the cooked mixture turns dry with no water.Cool it for a while.


  • Now add the cooked mixture ( in rounds ) little by little to the mixie along with the minced herb mixture and grind well. U may add the beaten egg and blend as well. If u think the mixture before adding the egg is bit wet, better do not add the egg to the mixture. 
  • Transfer the kebab mixture to the bowl and make patties. ( If u din't add the egg before, u may dip the patties in egg and then shallow fry)
  • Heat a tawa with oil and place the kebab's one by one. Drizzle oil all over the kebab's and cook well on both sides. Flip the kebab once the layer facing the tawa turns golden brown and cook again for 3 to 4 minutes on medium flame.
  • Serve hot with mint chutney.






Mint chutney :


Ingredients :
Mint leaves -- 1 cup, cleaned n tightly packed
Coriander leaves -- 1/4 cup,cleaned n tightly packed (optional,but I recommend using it)
Ginger -- small piecer
Green chiilies -- 3 nos.
Tamarind paste -- 1 tsp
Salt -- to taste
Sugar -- a pinch (optional)
Coconut -- 4 tbsp,shredded
Water -- 2 tbsp


Method :

  • Throw in the green chillies,tamarind paste,salt,ginger to the mixie and grind well.
  • Next drop in the mint and the coriander leaves. Just give it a whip so that it gets mixed with thoroughly.
  • Finally add in the shredded coconut, water and grind to a not so coarse paste. Now for the final touch, add a pinch of sugar to the chutney and again give it a whip.
  • Transfer the chutney to the bowl. 



Notes/Suggestions :

  • If ur kebab mixture is bit watery,try adding a soonful of besan flour to the mixture and blend well.
  • U may also add bread slices ,dip the slices in water and squueze out the water . Now it may resembles like a dough. Add this to the kebab and mix thoroughly.
  • U may also add breadcrumbs mixture to the kebab and mix well and leave the dough for a minute.
  • I've added egg along with the dough while preparing. If u want, u may just dip the patties in the egg mixture rather than adding the whole.
  • Though the kebab might look dry in the outside ,I tell u, it's juicy inside. 
  • Adding coriander leaves to the mint chutney gives some sweetness for the bold minty flavour.
  • Adding sugar also enhances the taste of the chutney.
Cheers,
Shanavi


18 comments:

  1. Machi bookmarked.love the juicy kababs.yummm

    ReplyDelete
  2. Awesome kababs,makes me drool,bookmarked.

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  3. Delicious kababs made perfect.

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  4. yum yum yum..... the pics are so good especially the 5th one, chutney over the kabab.. Its mouth watering...

    ReplyDelete
  5. Hello Shanavi, this i smy first time here, and looking at the pics of those kebabs, i'm drooling and wondering how i never chanced upon ur site before this! They look great!

    ReplyDelete
  6. A classic very well recreated with absolutely beautiful pictures!

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  7. Omg, mouthwatering here..You are killing me with ur clicks Shobana.

    ReplyDelete
  8. I tried to adapt your recipe it turned out so good. Thanks - you can look at it here

    http://www.blogger.com/blogger.g?blogID=6667872475694403545#editor/target=post;postID=5125069856183924868

    ReplyDelete
  9. Awesome recipe. I gave it a go today ..its up on my blog. Thanks for sharing.

    ReplyDelete

 

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