Mutton Shami Kabab Recipe | Bakra Eid Special Recipe 2024 | EASY TO MAKE SHAMI KABAB RECIPE

Mutton Shami Kabab Recipe | Bakra Eid Special Recipe 2024 | EASY TO MAKE SHAMI KABAB RECIPE#MUTTON SHAMI#SHAMI KABABmutton shami kabab, how to make shami kabab, shami kabab recipe in urdu, kun foods recipes eidFull RecipeShami Kabab | Mutton Shami | Shami Kabab recipe | Easy to Make Shami Kabab Recipe | How to Make Shami Kabab | Mutton Shami Kabab Recipe | Mutton Shami Kabab | Shami Kebab | Shami Kebab RecipeIngredients for Shami Kabab:- Boneless Mutton, cut into small pieces - 500 gmsFor cooking mutton mix:- Green Cardamom- 3- Cloves- 3- Cinnamon- 1- Peppercorns- 6- Mace (Javitri)- 1 small- Shahjeera- 1/2 tsp- Bay leaves- 2- Turmeric Powder- 1/4 tsp- Coriander Powder- 1/2 tsp- Red Chillies, cut into pieces- 5- Ginger Garlic paste- 2 tsp- Salt- 1 tsp- Chana Dal (split bengal gram) - 1/2 US cup measure (after soaking 1 US cup measure) - Oil- 1 tbsp- Water- 150 mlOther Ingredients:- Coriander leaves, fine chopped- 1 tbsp- Mint leaves, fine chopped- 1 tbsp- Green Chillies, fine chopped- 1 tbsp- Oil - 2 tbsp + oil for pan frying the kebabsPreparation:- Take a pressure cooker and add the boneless mutton pieces. Add all the other ingredients required for cooking the mutton. Pressure cook till 4 whistles- on high heat till the 1st whistle and on low heat for the balance 3 whistles. This will take around 16-18 mins (In case you don’t have pressure cooker, add all the ingredients in a pan and cook covered on low heat for 45-60 mins till meat and the dal are soft).- Once the pressure is released, open the lid and high heat for 7-8 mins to dry out any excess water.- Remove it to a bowl and allow it to cool completely.- Add the mix to a big grinder/blender jar and grind it to a uniform mixture.Process:- Transfer the ground kabab mixture to a bowl and add the fine chopped coriander leaves, mint leaves and green chillies. - Mix it well to incorporate everything uniformly.- Rub your palms with oil and start forming the kababs. Take out a handful of the mixture and press it with your hands to make it firm. - Now roll the mixture on your palm to make it round & then press it and shape it into a kabab.- Repeat it for the rest and set aside on a plate. - Optionally you can keep it in the refrigerator till you fry it.- For frying, take a pan and add oil sufficient (about 1 cm) to shallow fry the kababs.- Heat the oil and place the kababs side by side to not crowd the pan.- Fry on medium heat for 2 mins till browned on one side. Flip the kababs and fry on medium heat for another 2 mins. Remove onto a plate and repeat for the balance kababs. - Serve hot with onion rings, green chutney and lemon.