Shammi Kebab

Instructions

1. 1

   Pressure Cook the Kebab Base

   • In a pressure cooker, combine the mutton pieces, soaked and drained chana dal, 1 roughly chopped onion, ginger, garlic cloves, dried red chilies, and all the whole spices (cinnamon, cloves, black cardamom, green cardamoms, bay leaf).
   • Add the turmeric powder, salt, and 1 cup of water. Stir to combine.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton is extremely tender and shreds easily.
   • Allow the pressure to release naturally. Open the lid and check for excess water. If any liquid remains, cook on high heat, stirring constantly, until the mixture is completely dry. This step is crucial to prevent kebabs from breaking.
   • Spread the cooked mixture on a large plate to cool down completely.
2. 2

   Grind the Mixture

   • Once the mixture has cooled, remove the hard whole spices like the bay leaf, cinnamon stick, and black cardamom pod for a smoother texture (this is optional but recommended).
   • Transfer the mixture to a food processor or a strong grinder. Grind it into a fine, smooth paste without adding any water. The paste should be thick and slightly fibrous.
3. 3

   Shape the Kebabs

   • Transfer the ground paste to a large mixing bowl.
   • Add the finely chopped onion, green chilies, chopped mint leaves, chopped coriander leaves, and garam masala.
   • Crack the egg into the bowl. Mix everything thoroughly until well combined. The egg is essential for binding the kebabs.
   • For best results, cover the bowl and refrigerate the mixture for 30 minutes. This helps in firming up the patties.
   • Grease your palms with a little ghee or oil. Take about 2-3 tablespoons of the mixture and roll it into a ball, then flatten it into a round patty, about 2 inches in diameter and ½ inch thick.
   • Repeat with the remaining mixture to form about 12 kebabs.
4. 4

   Shallow Fry the Kebabs

   • Heat ghee or oil for shallow frying in a non-stick skillet or tawa over medium heat.
   • Carefully place 4-5 kebab patties in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on one side until a deep golden-brown crust forms.
   • Gently flip the kebabs and fry for another 3-4 minutes on the other side until they are evenly browned and crisp.
   • Remove the cooked kebabs and place them on a plate lined with a paper towel to drain excess oil.
5. 5

   Serve

   • Serve the hot Shammi Kebabs immediately with green mint chutney, lemon wedges, and thinly sliced onion rings.