Name: Mutton Shami Kabab recipe by Debomita Chatterjee at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: boneless mutton cube 200 grams; Split Bengal gram - 1/2 cup; Roughly chopped onions 1no; Ginger and garlic paste 1 tablespoon; Bay Leave - 1no; Mint leaves one tablespoon; Coriander leaves 2 tablespoon; Salt to taste; Ghee 1 teaspoon; Oil for frying; Garam masala powder half teaspoon; Beaten egg 1 no; Lime juice 1 Teaspoon

Ingredients Serving: 2

boneless mutton cube 200 grams
Split Bengal gram - 1/2 cup
Roughly chopped onions 1no
Ginger and garlic paste 1 tablespoon
Bay Leave - 1no
Mint leaves one tablespoon
Coriander leaves 2 tablespoon
Salt to taste
Ghee 1 teaspoon
Oil for frying
Garam masala powder half teaspoon
Beaten egg 1 no
Lime juice 1 Teaspoon

Instructions

Wash and soak Dal overnight drain the water in the morning.
In a pressure cooker add the boneless meat, soaked Dal, chopped onion, ginger garlic paste ,bay leaves ,Red Chillies and salt.
Then add 1 cup water cover and cook for 10 minutes on low flame.
Cook until water dries and let it cool.
Pick out the bay leaves from the pressure cooker and discard them.
Transfer the mixture to a grinder jar and grind.
Your grind should not be too smooth, rather the meat fibres should still be visible.
Transfer this ground mixture to a mixing bowl.
Then add chopped green chillies, mint and coriander leaves, salt , garam masala powder ,lime juice and beaten egg.
Mix everything together thoroughly by hand.
apply some ghee on your palm so the mixture doesn't stick to them and make the kebabs.
On medium flame hit the grill tawa & add oil.
Once oil is hot then at kebabs one by one.
Fry each site for about 2 minutes until they and brown.
Then take out from the tawa and serve with green chutney.

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