- Prep Time: 15 Hours
- Cook Time: 45 mins
- Serves: 7 People
Ingredients to make Hydrabadi Shami kabab :
- Mutton (washed properly) 1/2 kg
- Chikpea lentil/Chana Dal ( 3 tbsp soaked in water for1/2 hour)
- whole Red Chilly 3
- Green Chilly 2
- Red Chilly powder 1 tsp
- Ginger garlic paste 1 tsp
- Cinnamon Stick 1
- Cardamom powder 1 tsp
- Cloves 3
- Pepper corns 6-8
- Turmeric 1/4 tsp
- Salt to taste
- Chopped Coriander leaves 2 tbsp
- Oil for shallow frying
How to make Hydrabadi Shami kabab :
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, whole red chilly, Soaked chana dal, 1 cinnamon stick, pepper corns, cloves, and cardamom 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.
Let it cool completely, now ad chopped coriander leaves and again mix everything.
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 round shaped. .
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. Make rest of the kebab like this.
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