SHAMI KEBAB

KEBAB holds special place on our minds. Found in different variety, flavour, there are varied ways to prepare them. Originating in Middle East, it was later adopted in Central Asia, then to rest of world [sourced from WIKI]. 

Today, we really do not have to travel to Middle East to have kebabs; Google it, just like Aladdin's Magic Lamp, the recipe arrives. Though authenticity of recipe may get disturbed, at the same time it opens up scope for experimenting which should always be encouraged. Moderation be done to be in line with our taste buds.

Kebab is eaten as a snack or as an appetiser; sometimes even at main course with Pita Bread. This time I have decided to prepare some mouthwatering MUTTON SHAMI KEBAB. Weekend is here, you have ample time to bring smile to your loved ones' faces. How we love it, also our guests of yesterday. I have stopped following the authentic way of doing a shami kebab and have started doing it my way, using my choice of spice powders. 

One reason is that mutton variety of this island coming from the Kangaroo land is bit different from what we grew up eating; it smells if we do not cook it for a longer period. The second reason is we do not like using meat pastes in any recipe; we must feel the meat in our mouth!The third reason is that my blender is not strong enough to grind the whole garam masalas into a fine paste!

INGREDIENTS :

Mutton (minced) : 500 gm
Chana Dal (split Bengal gram) : 1/2 small tea cup.
Onions : 2 medium sized
Ginger Paste : 1 tbsp
Garlic Paste : 2 tbsp
Coriander leaves : 100 gm
Cumin Powder : 2 tsp

Coriander Powder : 2 tsp

Red Chilli Powder : 2 tsp
Cinnamon  Powder : 1/2 tsp
Green Cardamom Powder : 1/4 tsp

Clove Powder : 1/4 tsp
Black Pepper Powder : 1 tsp
Salt : as per taste
Vinegar : 2-3 tbsp [else lemon juice]
Ghee (clarified butter) : 2 tablespoon
Oil : 3-4 tbsp 

PROCEDURE :

MY MUTTON SHAMI KEBAB IS QUITE DIFFERENT FROM THE AUTHENTIC RECIPE; WORTH TRYING BUT!

Soak the chana dal overnight or in hot water for 2-3 hours. Wash minced mutton thoroughly, add vinegar, keep aside for half an hour. Wash it again! 

Heat oil in wok, add sliced onion, fry until brown! Add ginger & garlic pastes, turmeric & salt, stir cook for 3 minutes!

Add mutton mince, fold in well! Cover cook at minimal heat for 12-15 minutes. Add cumin+coriander+red chilli powders, stir cook for 2-3 minutes & cover! 

While mutton mince is slowly cooking; pressure cook chana dal adding enough water, a little of salt & turmeric, cook up to 3-4 whistles, at minimal heat. 

Let cooker open by itself, thereafter mash the dal a bit and add to the mutton in wok! Fold in well, keep stirring at low heat for 8-10 minutes! 

Add chopped & washed coriander, adjust salt, add ghee & refined flour! Keep stirring until sides come out clean! Take down on a plate!

Once cool, make medium sized balls, flatten with your palms. Refrigerate for an hour or two. Take out just before frying. 

 I cooked them in my convection microwave oven! I placed low height wired stand inside oven, arranged kebabs on a greased microwave proof plate kept it atop the stand.

I cooked one side for 12-13 minutes; turned over & cooked for another 8-9 minutes! We should be done.

Transfer them onto plate once little cool, else they would break. Serve with your choice of chutney / sauce / raita / salad. What you see alongside are vegetable chop!