Mutton Shami Kabab Recipe | Bakra Eid Special Recipe 2024 | EASY TO MAKE SHAMI KABAB RECIPE<br />#MUTTON SHAMI<br />#SHAMI KABAB<br />mutton shami kabab, how to make shami kabab, shami kabab recipe in urdu, kun foods recipes eid<br />Full Recipe<br />Shami Kabab | Mutton Shami | Shami Kabab recipe | Easy to Make Shami Kabab Recipe | How to Make Shami Kabab | Mutton Shami Kabab Recipe | Mutton Shami Kabab | Shami Kebab | Shami Kebab Recipe<br /><br /><br />Ingredients for Shami Kabab:<br /><br />- Boneless Mutton, cut into small pieces - 500 gms<br /><br />For cooking mutton mix:<br />- Green Cardamom- 3<br />- Cloves- 3<br />- Cinnamon- 1<br />- Peppercorns- 6<br />- Mace (Javitri)- 1 small<br />- Shahjeera- 1/2 tsp<br />- Bay leaves- 2<br />- Turmeric Powder- 1/4 tsp<br />- Coriander Powder- 1/2 tsp<br />- Red Chillies, cut into pieces- 5<br />- Ginger Garlic paste- 2 tsp<br />- Salt- 1 tsp<br />- Chana Dal (split bengal gram) - 1/2 US cup measure (after soaking 1 US cup measure) <br />- Oil- 1 tbsp<br />- Water- 150 ml<br /><br />Other Ingredients:<br />- Coriander leaves, fine chopped- 1 tbsp<br />- Mint leaves, fine chopped- 1 tbsp<br />- Green Chillies, fine chopped- 1 tbsp<br />- Oil - 2 tbsp + oil for pan frying the kebabs<br /><br /><br />Preparation:<br /><br />- Take a pressure cooker and add the boneless mutton pieces. Add all the other ingredients required for cooking the mutton. Pressure cook till 4 whistles- on high heat till the 1st whistle and on low heat for the balance 3 whistles. This will take around 16-18 mins (In case you don’t have pressure cooker, add all the ingredients in a pan and cook covered on low heat for 45-60 mins till meat and the dal are soft).<br />- Once the pressure is released, open the lid and high heat for 7-8 mins to dry out any excess water.<br />- Remove it to a bowl and allow it to cool completely.<br />- Add the mix to a big grinder/blender jar and grind it to a uniform mixture.<br /><br />Process:<br />- Transfer the ground kabab mixture to a bowl and add the fine chopped coriander leaves, mint leaves and green chillies. <br />- Mix it well to incorporate everything uniformly.<br />- Rub your palms with oil and start forming the kababs. Take out a handful of the mixture and press it with your hands to make it firm. <br />- Now roll the mixture on your palm to make it round & then press it and shape it into a kabab.<br />- Repeat it for the rest and set aside on a plate. <br />- Optionally you can keep it in the refrigerator till you fry it.<br />- For frying, take a pan and add oil sufficient (about 1 cm) to shallow fry the kababs.<br />- Heat the oil and place the kababs side by side to not crowd the pan.<br />- Fry on medium heat for 2 mins till browned on one side. Flip the kababs and fry on medium heat for another 2 mins. Remove onto a plate and repeat for the balance kababs. <br />- Serve hot with onion rings, green chutney and lemon.<br />
