Friday, 29 August 2014

SHAMI KEBAB



KEBABS......hold a very special place in our minds. Found in different variety and flavour, there are so many ways of preparing them. Originating in the Middle East, it was later adopted in Central Asia and then to the rest of the world. Today ,we really do not have to travel to Middle East to have kebabs...... Google it.....just like Alladin's Magic Lamp...... the recipe is there. Though the authenticity of recipe may get disturbed , but at the same time it opens up the scope for experimenting which should always be encouraged. Moderation should be done to be in line with our taste buds.
Kebabs are eaten as snacks, or as appetisers ,sometimes even at main course with Pita Bread. This time I have decided to serve before you mouthwatering SHAMI KEBABS. Weekend is here, so you have ample time to bring smile to your loved one's faces.

INGREDIENTS :
Mutton ( minced ) : 500 gm
Chana Dal (split bengal gram) : 1 small cup.
Onions : 2 big
Ginger : 2 inch piece
Garlic :  5 cloves.
Coriander leaves : 100 gm
Green Chillies : 3
Cinnamon : 1 inch stick one
Green Cardamom : 5
Cloves : 4
Black Pepper : 6
Salt : as per taste
Egg : 2
Ghee( clarified butter) : 3 tablespoon

PROCEDURE :
Soak the chana dal overnight. Next morning wash the minced mutton nicely , mix with some salt and keep aside for half an hour. Boil the minced meat with one bay leaf till tender. Once cool drain the water nicely ,throw away the bay leaf and grind it.

Chop the green chillies and coriander leaves, wash. Slice the onions thin....wash. Dry roast all the spices. Now pressure cook the chana dal with one cup water upto two whistle . Grind into paste the chana dal and the dry roasted spices ,ginger and garlic. Now mix well all the  ingredients except the ghee.

Make medium size balls and flatten with your palms. Refrigerate for two hours. Take out half an hour before frying.

In a frying pan heat the ghee. Swallow fry the kebabs. Transfer into a plate. Serve with homemade fresh mint chutney, onion rings and lemon juice.


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