Mutton Shami Kabab Recipe | Bakra Eid Special Recipe 2024 | EASY TO MAKE SHAMI KABAB RECIPE
- 2 days ago
Mutton Shami Kabab Recipe | Bakra Eid Special Recipe 2024 | EASY TO MAKE SHAMI KABAB RECIPE
#MUTTON SHAMI
#SHAMI KABAB
mutton shami kabab, how to make shami kabab, shami kabab recipe in urdu, kun foods recipes eid
Full Recipe
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
Ingredients for Shami Kabab:
- Boneless Mutton, cut into small pieces - 500 gms
For cooking mutton mix:
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 1
- Peppercorns- 6
- Mace (Javitri)- 1 small
- Shahjeera- 1/2 tsp
- Bay leaves- 2
- Turmeric Powder- 1/4 tsp
- Coriander Powder- 1/2 tsp
- Red Chillies, cut into pieces- 5
- Ginger Garlic paste- 2 tsp
- Salt- 1 tsp
- Chana Dal (split bengal gram) - 1/2 US cup measure (after soaking 1 US cup measure)
- Oil- 1 tbsp
- Water- 150 ml
Other Ingredients:
- Coriander leaves, fine chopped- 1 tbsp
- Mint leaves, fine chopped- 1 tbsp
- Green Chillies, fine chopped- 1 tbsp
- Oil - 2 tbsp + oil for pan frying the kebabs
Preparation:
- 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).
- Once the pressure is released, open the lid and high heat for 7-8 mins to dry out any excess water.
- Remove it to a bowl and allow it to cool completely.
- Add the mix to a big grinder/blender jar and grind it to a uniform mixture.
Process:
- Transfer the ground kabab mixture to a bowl and add the fine chopped coriander leaves, mint leaves and green chillies.
- Mix it well to incorporate everything uniformly.
- 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.
- Now roll the mixture on your palm to make it round & then press it and shape it into a kabab.
- Repeat it for the rest and set aside on a plate.
- Optionally you can keep it in the refrigerator till you fry it.
- For frying, take a pan and add oil sufficient (about 1 cm) to shallow fry the kababs.
- Heat the oil and place the kababs side by side to not crowd the pan.
- 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.
- Serve hot with onion rings, green chutney and lemon.
#MUTTON SHAMI
#SHAMI KABAB
mutton shami kabab, how to make shami kabab, shami kabab recipe in urdu, kun foods recipes eid
Full Recipe
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
Ingredients for Shami Kabab:
- Boneless Mutton, cut into small pieces - 500 gms
For cooking mutton mix:
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 1
- Peppercorns- 6
- Mace (Javitri)- 1 small
- Shahjeera- 1/2 tsp
- Bay leaves- 2
- Turmeric Powder- 1/4 tsp
- Coriander Powder- 1/2 tsp
- Red Chillies, cut into pieces- 5
- Ginger Garlic paste- 2 tsp
- Salt- 1 tsp
- Chana Dal (split bengal gram) - 1/2 US cup measure (after soaking 1 US cup measure)
- Oil- 1 tbsp
- Water- 150 ml
Other Ingredients:
- Coriander leaves, fine chopped- 1 tbsp
- Mint leaves, fine chopped- 1 tbsp
- Green Chillies, fine chopped- 1 tbsp
- Oil - 2 tbsp + oil for pan frying the kebabs
Preparation:
- 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).
- Once the pressure is released, open the lid and high heat for 7-8 mins to dry out any excess water.
- Remove it to a bowl and allow it to cool completely.
- Add the mix to a big grinder/blender jar and grind it to a uniform mixture.
Process:
- Transfer the ground kabab mixture to a bowl and add the fine chopped coriander leaves, mint leaves and green chillies.
- Mix it well to incorporate everything uniformly.
- 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.
- Now roll the mixture on your palm to make it round & then press it and shape it into a kabab.
- Repeat it for the rest and set aside on a plate.
- Optionally you can keep it in the refrigerator till you fry it.
- For frying, take a pan and add oil sufficient (about 1 cm) to shallow fry the kababs.
- Heat the oil and place the kababs side by side to not crowd the pan.
- 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.
- Serve hot with onion rings, green chutney and lemon.