Indian
Indian - Regional Mains
Shami Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g boneless mutton, cubed
- • 80g chana dal, washed
- • 2 dried red chilies
- • 1 tbsp ginger-garlic paste
- • 2 tsp garam masala
- • 1 onion, finely chopped
- • 2 green chilies, finely chopped
- • 2 tbsp chopped coriander leaves
- • 4 tbsp ghee, for shallow frying
Preparation Steps
1
Phase 1
Simmer the mutton, chana dal, dried chilies, and ginger-garlic paste with 2 cups water until the meat is tender and the liquid has dried, about 45 minutes.
2
Phase 2
Cool completely, then grind with the garam masala to a coarse, dough-like paste using no water.
3
Phase 3
Knead in the onion, green chilies, and coriander leaves.
4
Phase 4
Divide into 8 portions and form flat round patties about 2cm thick.
5
Phase 5
Shallow-fry in ghee, 3 minutes per side, until a dark crust forms; serve hot with paratha.