Shaami (mutton kebabs)
Shaami kebabs are made by grinding mutton with spices, chickpeas, and herbs, then shaping into patties and pan-frying.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mutton (boneless, cut into small pieces) | 500 | Grams |
| Chickpeas (soaked overnight) | 100 | Grams |
| Onion (medium-sized, finely chopped) | 1 | Count |
| Ginger (piece, grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Leaves (finely chopped) | 1 | Bunch |
| Mint Leaves (finely chopped) | 1 | Bunch |
| Cumin Seeds (whole) | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Garam Masala | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Egg (beaten) | 1 | Count |
| Oil (for frying) | 100 | Milliliters |
Instructions
- In a pot, add mutton, soaked chickpeas, chopped onion, grated ginger, minced garlic, green chilies, cumin seeds, coriander powder, garam masala, red chili powder, and salt. Add enough water to cover the ingredients.
- Cook the mixture on medium heat until the mutton and chickpeas are tender and the water has evaporated. Stir occasionally.
- Allow the mixture to cool slightly, then grind it into a fine paste using a food processor.
- Transfer the paste to a bowl and mix in the chopped coriander leaves, mint leaves, and beaten egg. Mix well to combine.
- Shape the mixture into small, flat patties.
- Heat oil in a frying pan over medium heat. Fry the patties in batches until they are golden brown on both sides.
- Remove the patties from the pan and drain on paper towels to remove excess oil.
- Serve the Shaami kebabs hot with mint chutney or yogurt.
Prep
- Soak chickpeas overnight in water.
Kitchen equipment
Food Processor