Recipe- Hyderabadi Special Shami Kabab For Person You Love

Hyderabadi or mutton shami kabab recipe is a famous hyderabadi kabab dish which is made with mutton.The shami is an authentic Hyderabadi cuisine which is made by a paste of meat and chana dal(chick pea lentils). Also check a meat kofta recipe which is nargisi kofta and it is too a hyderabadi delicacy.

The shami kabab are in the form of mutton patties which are shallow fried in oil and they are usually eaten with rice or can be eaten as a side dish along with dal recipes such as hyderabadi khatti dal, kaddu dalcha or dalcha recipe made with chana dal and mutton.

Ingredients

500 gms meat/mutton cleaned and washed
3 tbsp chana dal/chick pea lentils soaked in water for half an hour
3-4 green chillies
2 tbsp chopped coriander leaves
salt - to taste
1 tbsp red chilli powder
1 tbsp ginger garlic paste
1 cinnamon stick
1 tsp elaichi powder
1/2 tsp turmeric powder
oil for shallow frying

Method

* Firstly, in a pressure cooker, add the mutton, and roast it for about two minutes.

* Add salt, ginger garlic paste, red chilli powder, turmeric powder.

* Add green chillies, add chopped coriander leaves.

* Add the chana dal which has been soaked.

* Add 1 cinnamon stick and elaichi powder.

* Add 1 tbsp oil and add about 1 cup of water.

* Pressure cook the whole mixture until the mutton gets tender or for about 4-5 whistles on sim flame.

* If there is any water remaining in the mutton mixture then cook it until the water is absorbed totally.

* Allow the mixture of mutton to cool down completely.

* Blend the mixture of mutton into a fine paste(do not add water) and rest the dough paste in refrigerator for about 10 - 15 minutes for the mutton paste to become thick.

* When you want to fry, take a small ball portion of the mutton dough, apply oil on palms and make the kabab of any shape.

* Round shape or oval shape or any shape is preferred.
* Make as many kababs as you prefer.

* Heat the tawa, add about 2 tbsp oil, place the kababs on the tawa/griddle and shallow fry until a golden brown color appears at the bottom side of the kabab.

* Smear oil over the top of the kababs and flip them.

* Similarly, shallow fry the rest of the side until a golden brown color appears.

* Take them out and serve them on an absorbent paper.

* Serve the shami kababs with lemon and onions.

* Eat them along with dal or roti.