If you prefer non-vegetarian food, the kebabs are probably high on your list, just next to chicken and mutton curry. There is something about spicy, smokey kebabs that are cooked in a oven that makes them unmistakable. North India has popular, kebab parties, weddings, festivals and a go-two snack for special occasions. While his Muglai cuisine has roots, they have developed over time, with cheese, lentils and even versions made of vegetables. A recipe that stands outside is Mutton Shami Kebab. This flavor-pack, melted-in-mouther kebabs are best served with green chutney and onion rings.
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What goes into a shami kebab?
The mutton shami kebabs are made from the fine ground mixture of mutton and gram dal. The mixture of meat and lentils is shaped until roundly brown in round patties and pan-Friday. The whole spices add depth and increase the aroma.
Shami Kebab vs Galoti Kebab: What is the difference?
Both are Mughali dishes, but they are made differently. Shami Kebab uses gram team and is fried, while galotti kebabs include raw papaya, eggs and gram flour for a soft texture. Galoti kebabs are cooked on a pan at a slow pace, giving them a signature melted-in-in-mouth feel.
How to make mutton shami kebabs at home
1. Soak gram lentils: Start by soaking gram dal for at least 30 minutes. This step is important because lentils act as binding agents for kebabs.
2. Use the whole spices for maximum taste: Heat the ghee in a pressure cooker and add full spices such as cinnamon, mace, cloves, bay leaves, green cardamom, black papercorn and brown cardamom. Allow them to cease to leave their aroma.
3. Add mutton mince at the right time: Once the spices become fragrant, add mutton mince. Season it with salt and red chili powder, mix well, and cook for a minute to mix the flavor.
4. Time to add gram lentils: Now, add gram dal soaked with a cup of water. Stir well so that the lentils soak all the tastes.
5. Cook the mutton for perfection: Cook the pressure mixture until the mutton is tender. After one or two whistles, open the lid and check the excess water. If necessary, cook further until the mixture dries.
6. Make the right paste: Grind everything in a smooth paste, then cool it for 30 minutes. This helps strengthen the mixture. Before shaping the kebabs, add finely chopped onion, green chillies, and a dash of lime juice to the extra zing.
Want to try more kebab dishes? Click here for a complete list of delicious kebab ideas. For full mutton shami kebab recipe, click here.
