My Go-To Recipe for Mutton Shaami Kabab

Irresistible Melt-in-the-mouth Mutton Kababs that are my personal fav!
These are my mom-in-law’s speciality…who I think, makes them best 🙂
So here I am sharing her simple easy to make recipe for these delicious kababs!

Method:
Pressure cook about 1 pound mince meat along with 1/4 cup Chana daal, khade masale, a tbsp each of finely minced ginger and garlic, 2-3 khadi lal mirch and salt to taste in 1/4 cup milk till tender. Cook to reduce any excessive residual liquid, but do not make the mix too dry.

Remove all khade masale from meat and grind it in a chopper.
Add 1 tsp red chili pwdr, 1 tsp coriander pwdr and a squeeze of lemon juice. Break an egg into the mix and add 1 finely chopped onion, 2-3 green chillies and some dry/fresh pudina.

Shape into kababs and chill for 20 minutes.

Shallow fry and serve along with chutney and nimbu pyaz…

or make it a meal with hot parathas!!

PS: khade masale include….4 laung, 4 green elaichi, 3 black elaichi, one 2 inch piece of dalchini, 1 tej patta and 1 tsp kali mirch.