Mutton Shami Kebab

1. 1
   prep

   Soak the chana dal.

   Wash the chana dal thoroughly and soak in enough water to cover for at least 1 hour. Drain and set aside.

2. 2
   pressure cook · ~25 min

   Pressure cook the mutton mixture.

   1.Combine mutton, soaked chana dal, onion, ginger, garlic, and green chili in a pressure cooker.

   2.Add turmeric, red chili powder, salt, cinnamon, black cardamom, green cardamom, cloves, peppercorns, and ¾ cup water.

   3.Stir well, close the lid, and cook on medium heat for 4-5 whistles until meat is tender and dal is mushy.

   4.Allow pressure to release naturally. Open lid and check for any remaining water.

   TIPMake sure the dal and mutton are cooked very tender — this ensures smooth kebabs.
3. 3
   prep · ~5 min

   Dry out the mixture.

   If any water remains in the cooker, turn on the heat and cook uncovered, stirring continuously, until the mixture is completely dry. This is crucial for binding.

   TIPDon't rush this step — any moisture will cause the kebabs to break while frying.
4. 4
   rest · ~15 min

   Cool the mixture completely.

   Spread the cooked mixture on a wide plate and let it cool to room temperature.

5. 5
   mix · ~2 min

   Grind to a smooth paste.

   1.Transfer the cooled mixture to a food processor.

   2.Add fresh mint, coriander leaves, crushed roasted cumin, and garam masala.

   3.Pulse to a fine, smooth paste. Do not add any water.

   4.Add the beaten egg and pulse again until well combined.

   TIPA smooth, homogenous paste gives the kebabs their signature melt-in-the-mouth texture.
6. 6
   prep · ~5 min

   Shape the kebabs.

   1.Divide the mixture into 8 equal portions.

   2.Shape each portion into a smooth, round patty about 2.5 inches wide and ½ inch thick.

   3.Place the shaped patties on a plate, ready for frying.

   TIPWet your palms lightly with water to prevent the mixture from sticking while shaping.
7. 7
   fry · ~15 min

   Shallow fry the kebabs.

   1.Heat 2 tbsp oil in a non-stick frying pan over medium heat.

   2.Place 3-4 patties in the pan, leaving space between each.

   3.Fry for 2-3 minutes on the first side until deep golden brown.

   4.Flip carefully with a spatula and fry the other side for another 2-3 minutes.

   5.Transfer to a paper towel-lined plate. Repeat with remaining oil and patties.

   TIPKeep the heat at medium — high heat will burn the outside while keeping the inside cold.
8. 8
   garnish

   Serve hot with accompaniments.

   Arrange the hot kebabs on a serving platter. Garnish with sliced onion, lemon wedges, and fresh mint leaves.

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