Indian
Indian - Street Food and Snacks
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 mutton mince
- • 1/2 cup chana dal, soaked for 2 hours
- • 1 medium onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 dried red chilies
- • 1 tsp garam masala
- • 1/4 tsp turmeric powder
- • 1 tsp salt
- • 3 tbsp ghee, for shallow frying
Preparation Steps
1
Phase 1
Fry the onion in 1 tbsp ghee until golden brown.
2
Phase 2
Add the mutton mince, chana dal, dried red chilies, and turmeric with 1 cup water, and cook uncovered until the dal is soft and all the moisture has evaporated.
3
Phase 3
Cool the mixture, then grind to a fine, dry paste with the ginger-garlic paste, garam masala, and salt.
4
Phase 4
With wet palms, form the paste into small flat round kebabs about 2 inches across.
5
Phase 5
Shallow-fry the kebabs in the remaining ghee, 2-3 minutes per side, until a deep brown crust forms.
6
Phase 6
Serve hot off the tawa with sliced onion and lemon wedges.