Marwari Mutton Shami Kebab

Instructions

1. 1

   Pressure Cook the Kebab Mixture

   • In a pressure cooker, combine the mutton keema, soaked and drained chana dal, roughly chopped medium onion, ginger garlic paste, and green chilies.
   • Add all the whole spices (cinnamon, cloves, peppercorns, black cardamom, dried red chilies) and powdered spices (red chili, turmeric, coriander, cumin, garam masala) along with the salt.
   • Pour in 1.5 cups of water and mix everything thoroughly.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the mutton and dal are completely tender.
2. 2

   Dry the Cooked Mixture

   • Let the pressure release naturally. Open the cooker.
   • If there is any remaining liquid, turn the heat to high and cook, stirring continuously, until all the moisture has evaporated. The mixture should be very dry and start pulling away from the sides of the cooker. This step is crucial to prevent kebabs from breaking.
3. 3

   Cool and Grind

   • Spread the cooked mixture onto a large plate or tray to cool down completely. This may take 30-40 minutes.
   • Once cool, you can pick out and discard the larger whole spices like the cinnamon stick and black cardamom for a smoother texture.
   • Transfer the mixture to a grinder or food processor and blend into a smooth, thick paste. Do not add any water during grinding.
4. 4

   Optional: Dhungar (Smoking) Method for Authentic Flavor

   • Place the ground kebab paste in a large bowl and make a small well in the center.
   • Heat the piece of charcoal over a direct flame until it is red hot.
   • Place a small steel bowl (or a piece of onion peel) in the well. Carefully place the hot charcoal in it.
   • Pour 1 tsp of ghee over the hot charcoal. It will start smoking immediately.
   • Quickly cover the bowl with a tight-fitting lid and let it smoke for 5-7 minutes to infuse the paste with a smoky aroma.
   • After 7 minutes, carefully remove the lid and discard the charcoal and small bowl.
5. 5

   Shape the Kebabs

   • To the ground paste, add the finely chopped small onion, chopped coriander leaves, chopped mint leaves, and the roasted besan.
   • Knead the mixture with your hands until everything is well combined.
   • Divide the mixture into 12-14 equal portions. Lightly grease your palms with a little oil or ghee.
   • Take each portion and shape it into a round, flat patty (tikki), about 2 inches in diameter and 1/2-inch thick.
6. 6

   Shallow Fry the Kebabs

   • Heat 4 tbsp of ghee in a non-stick skillet or a heavy-bottomed pan over medium heat.
   • Carefully place the shaped kebabs in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
   • Cook for 4-5 minutes on one side until it becomes golden brown and crisp.
   • Gently flip the kebabs and cook the other side for another 4-5 minutes until equally golden and crisp.
   • Remove the cooked kebabs and place them on a plate lined with paper towels to absorb excess ghee.
7. 7

   Serve

   • Serve the Marwari Mutton Shami Kebabs hot, garnished with onion rings and accompanied by lemon wedges and a side of green mint chutney.