SHAMI KEBAB

KEBAB holds 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 [sourced from WIKI]. Today, we really do not have to travel to the Middle East to have kebabs; Google it and just like Aladin's Magic Lamp, the recipe arrives. 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.

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, so you have ample time to bring smile to your loved ones' faces. How we love it and 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 for the above is that the 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
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 the minced mutton thoroughly, add the vinegar and keep aside for half an hour. Wash it again! 

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

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

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

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

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

Once cool, make medium sized balls and flatten with your palms. Refrigerate for an hour or two. Take out just before frying. But I cooked them in my convection microwave oven! I had placed the low height stool inside the oven, arranged the kebabs on a greased microwave proof plate kept it atop the stool.

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

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