Mutton Shami Kebab with Kulcha

Instructions

1. 1

   Pressure Cook the Mutton and Dal

   • In a pressure cooker, combine the mutton pieces, drained chana dal, roughly chopped onion, ginger-garlic paste, green chillies, and all whole spices (dried red chillies, cinnamon, peppercorns, cloves, black cardamom).
   • Add turmeric powder, red chilli powder, salt, and 1 cup of water. Stir well to combine.
   • Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 25 minutes, until the mutton is fall-apart tender.
   • Allow the pressure to release naturally before opening the lid.
2. 2

   Dry and Cool the Mixture

   • Open the cooker. Check the mixture; if there is any remaining liquid, turn the heat to high and cook, stirring constantly, until all moisture has evaporated. The mixture should be very dry and pull away from the sides of the cooker.
   • Turn off the heat. Spread the cooked mixture onto a large plate or tray to cool down completely. This step is crucial for preventing the kebabs from breaking.
   • Once cooled, pick out and discard the hard whole spices like the cinnamon stick and black cardamom pod for a smoother texture.
3. 3

   Grind and Prepare the Kebab Dough

   • Transfer the completely cooled mixture to a food processor or a strong grinder. Grind in batches to a fine, smooth paste without adding any water. The resulting texture should be like a firm, non-sticky dough.
   • Transfer the ground paste to a large mixing bowl. Add the finely chopped small onion, coriander leaves, mint leaves, and the lightly beaten egg.
   • Knead the mixture gently with your hands until everything is well incorporated.
4. 4

   Shape and Fry the Kebabs

   • Lightly grease your palms with oil or ghee. Divide the mixture into 12 equal portions.
   • Take one portion and roll it into a smooth ball, then flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smooth out any cracks on the edges.
   • Heat ghee in a non-stick skillet or heavy-bottomed pan over medium heat. The ghee should be hot but not smoking.
   • Carefully place the shaped kebabs in the pan in a single layer, without overcrowding. Fry for 4-5 minutes on the first side until deep golden-brown and crisp.
   • Gently flip the kebabs using two spatulas and fry for another 3-4 minutes on the other side until equally browned and cooked through.
   • Remove the kebabs and place them on a wire rack or a plate lined with paper towels to drain excess ghee.
5. 5

   Serve Hot

   • Serve the Mutton Shami Kebabs immediately while they are hot and crisp.
   • Garnish with fresh coriander and serve with a side of green mint-coriander chutney, lemon wedges, and pickled onion rings (sirke wale pyaaz).