Anda Shami Kebab, Laccha Onion Salad and Coriander Chutney

Instructions

1. 1

   Pressure Cook the Kebab Base

   • In a pressure cooker, combine the mutton mince, soaked chana dal, roughly chopped medium onion, ginger, garlic, dried red chilies, and all whole spices (cinnamon, cloves, peppercorns, black cardamom, bay leaf).
   • Add turmeric powder, 1.25 tsp of salt, and 1.5 cups of water. Stir everything to combine.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton and dal are completely tender and fall apart easily.
   • Allow the pressure to release naturally. Open the cooker and, if there's any remaining liquid, cook on high heat, stirring continuously, until the mixture is completely dry. This step is crucial for binding.
   • Spread the mixture on a plate to cool down completely.
2. 2

   Prepare Eggs and Grind the Mixture

   • While the meat mixture is cooking, place the 4 eggs for the filling in a saucepan with water. Bring to a boil and cook for 10-12 minutes to hard-boil them. Peel and slice them in half lengthwise.
   • Once the meat mixture has cooled, remove and discard the bay leaf and the whole black cardamom.
   • Transfer the cooled mixture to a grinder or food processor. Grind to a smooth, fine paste without adding any water. The mixture should be thick and dough-like.
3. 3

   Assemble the Kebab Mixture

   • Transfer the ground paste to a large mixing bowl.
   • Add the finely chopped small onion, green chilies, coriander leaves, mint leaves, garam masala, and lemon juice.
   • Crack in the single raw egg for binding. Mix thoroughly with your hands until all the ingredients are well incorporated. You can taste and adjust salt at this stage.
   • For best results, cover the bowl and refrigerate the mixture for at least 30 minutes. This makes it firmer and easier to shape.
4. 4

   Shape the Kebabs

   • Lightly grease your palms with oil. Divide the kebab mixture into 8 equal portions.
   • Take one portion and flatten it on your palm to create a disc about 3 inches in diameter.
   • Place one half of a boiled egg in the center, cut-side down.
   • Gently and carefully fold the edges of the mixture over the egg, ensuring it is completely sealed. Smooth the surface to form a neat, round, or slightly oval patty.
   • Repeat the process with the remaining mixture and egg halves.
5. 5

   Shallow Fry to Perfection

   • Heat the oil in a wide, non-stick frying pan or skillet over medium heat. The oil should be hot but not smoking.
   • Carefully place 3-4 kebabs in the pan, ensuring not to overcrowd it.
   • Fry for 4-5 minutes on the first side until it's a deep golden brown and crisp.
   • Gently flip the kebabs using two spatulas and fry the other side for another 4-5 minutes until equally browned and crisp.
   • Remove the fried kebabs and place them on a plate lined with paper towels to drain any excess oil. Fry the remaining kebabs in the same way.
6. 6

   Serve

   • Serve the Anda Shami Kebabs hot, accompanied by green mint chutney, lemon wedges, and thinly sliced onion rings.