Minty Mutton Shami Kabab Recipe: Flavorful North Indian Bites
3 hours
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About Minty Mutton Shami Kabab Recipe: Flavorful North Indian Bites
Craving a flavorful and easy North Indian dish? Look no further than these Minty Mutton Shami Kababs! I often make them at home when I want something delicious with minimal fuss. The simple process involves steaming and grinding minced meat, chana dal, and aromatic spices, then letting the mixture rest to develop rich flavors.What sets these kababs apart is their irresistible minty and spicy kick – a truly refreshing and satisfying experience. Each bite is packed with the aromatic essence of North Indian cuisine.Perfect for brunch, lunch, dinner, or a savory snack, these kababs are a delightful culinary adventure, guaranteed to impress your family and friends.
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Recipe Time & More
Prep2 hours 30 minutes
Cook30 minutes
Total3 hours
Ingredients
Meat & Legumes
- 500 gm Mutton minced lamb can be substituted, ground
- 50 gm Split Chickpea split chickpeas, also known as husked split bengal gram
Spices
- 4 Cardamom Pods choti elaichi, green
- 2 Cardamom Pods badi elaichi, black
- 2 sticks Cinnamon Sticks
- 15 Peppercorns white
- 0.5 tsp Caraway Seeds also known as shah jeera
- 4 Cloves lavang
- 2 Bay Leaves tej patta
Aromatics & Fresh Herbs
- 12 Garlic Cloves
- 1 inch Ginger fresh
- 1 Mint Leaves fresh
Instructions
Prepare the Chana Dal
- Soak the chana dal in water for 30 minutes.
Cook the Meat and Spices
- In a pressure cooker, combine the ground mutton, soaked chana dal, all whole spices (cardamom, black cardamom, cinnamon, peppercorns, caraway seeds, cloves, and bay leaves), 1 inch of grated ginger, 12 cloves of minced garlic, salt, and 1 cup of water.
- Cook on high heat until the first whistle, then reduce heat to medium and cook for two more whistles.
- Let the pressure release naturally, then open the lid and allow the mixture to cool completely.
Grind and Mix
- Grind the cooled mixture into a fine paste using a food processor or blender.
- Transfer the paste to a bowl and mix in the finely chopped mint leaves, onion (optional), ginger (optional), and green chilies (adjust to taste).
- Gently break in the egg (optional) and mix well to combine all ingredients thoroughly.
- Refrigerate for at least 2 hours to allow the flavors to meld.
Shape and Cook the Kababs
- Heat a non-stick pan or tawa over medium heat. Add a small amount of oil to lightly grease the surface.
- Lightly oil your hands. Shape the meat mixture into small patties.
- Place the patties on the hot tawa and cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve
- Serve the hot Minty Mutton Shami Kababs with a minty yogurt dip or chutney of your choice.
Recipe Notes
Expert Tips for Perfect Minty Mutton Shami Kababs
- For extra flavor, you can add a pinch of garam masala or biryani masala to the spice mix.
- If you prefer a less spicy kabab, reduce the number of green chilies or omit them altogether.
- Don't overcook the kababs, or they will become dry. Cook them until they are golden brown and cooked through.
- For best results, use freshly ground spices whenever possible. This will enhance the aroma and flavor of your kababs.
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Recipe Nutrition
Calories: 98kcalCarbohydrates: 3gProtein: 3gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 855mgFiber: 1g
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4 Comments
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Such a perfect dish! Thank you.
This is amazing! Excited to make it.
This looks so tasty! Thank you.
This is wonderful! Can’t wait to taste it.