Shami kabab with purti soyalite

Shami Kabab

Shami kebab is a wonderful snack from hyderabadi cuisine. This easy-to-cook shami kebab recipe is made by mutton though Shami kebabs can be vegetarian too. A perfect snack for dinner parties at home.

Prep Time – 10 minutes

Cook Time –  50 minutes

Total Time – 1 hr

Servings – 3 persons

Ingredients

 

•  500 Gram Mutton Keema.

•  1/2 cup Chana Dal.

•  2 tbsp Purti Soyalite Refined Soyabean Oil.

•  1 Cinnamon Stick.

•  1 Mace.

•  3 Cloves.

•  1 Bay Leaf.

•  2 Green Cardamoms.

•  7 Black Peppercorns.

•  1/2 tsp Salt.

•  1/2 tsp Red Chilli Powder.

•  1 cup Water.

•  1 Onion.

•  1 Green Chilli.

•  1/2 Lemon.

Instructions

 

Step 1: In a bowl soak ½ cup of chana dal for 30 minutes.

Step 2 : Heat 2 tbsp Purti Soyalite Refined Soyabean Oil in a pressure cooker. Add cinnamon stick, mace, cloves, bay leaf, green cardamoms, black peppercorns & brown cardamom. Mix them thoroughly.

Step 3 : When they crackle add mutton Keema to it.

Step 4 : Now add salt & red chilli powder.

Step 5 : Mix it thoroughly & cook for a minute.

Step 6 : Add soaked chana dal & mix it well by adding a cup of water.

Step 7 : Pressure cook the mixture until the mutton gets soft.

Step 8 : After 1-2 whistles remove the cover & mix it well.

Step 9 : If water remains, cook till the mutton dries up.

Step 10 : Grind & then refrigerate for 30 minutes to get a thick paste.

Step 11 : Mix onion, green chilli & lime juice to this paste & mix thoroughly.
Make flat balls out of this dough & refrigerate for another 10 minutes.

Step 12 : Heat a tbsp of Purti Soyalite Refined Soyabean Oil in another pan & shallow fry the kebabs from all sides until golden brown.

Step 13 : Place them on an absorbent paper & serve hot.