Name: Hydrabadi Shami kabab recipe by safiya abdurrahman khan at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 7
Ingredients: 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

ABOUT Hydrabadi Shami kabab RECIPE

Shami kebab, a hugely popular variety of kebabs, comes from Hyderabad and carries all the classic ingredients of Hyderabadi cuisine. It was originally prepared from beef but now variants made from mutton and lamb are also equally popular now. meat is mixed with chana dal and whole spices such as black pepper, cloves, cinnamon, along with some salt, green chillies, coriander leaves. Some people coat them with egg, But I guess traditional way is without dipping it is generally shallow fried.

Ingredients Serving: 7

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

Instructions

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.

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