How to make Hydrabadi Shami kabab

Posted on Sep 15 2018 - 2:09pm by kumar
  • 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.
  • Take them out and serve them on an absorbent paper.serve the shami kababs with lemon and onions.
More Recipe  How to cook Buff Vada - Nariyal Ki Kachori

Leave A Response

You must be logged in to post a comment.