Mutton Shami Kabab is a very famous kabab preparation in the state of Uttar Pradesh. Made with minced meat, chana daal and whole lot of spices, the end product is melt in the mouth. These kababs are my all time favourite as it is easy to make and tastes delicious. In UP, people have it even for breakfast with roti and also take them for their afternoon lunch. Its also taken as side dish with daal, roti and rice. Let's see how to make these yummilious kababs....
Ingredients:
Mutton mince - 1/2 kg
Chana daal - 100 gms, washed and soaked for 30 minutes
Potato - 1 medium size, boiled
Ginger - 1 inch
Garlic - 6-8 cloves
Cinnamon - 1/2 inch
Black peppercorns -3-4
Cardamom - 2
Cloves - 3
Dried red chillies - 3-4, deseeded
Bay leaf - 1
Cumin seeds - 1/2 tsp
Salt - to taste
Onions - 1 medium, finely chopped and fried
Coriander leaves - 1/2 bunch, finely chopped
Green chillies - 2, finely chopped
Water - 2 1/2 cups
Oil - for frying

Method:
Add all the ingredients in a pressure cooker including water just leaving the potatoes, fried onions, coriander leaves and green chillies

Pressure cook till the meat is tender and is extremely dry, if any moisture is left, cook with lid uncovered till all the water dries up and the mixture starts sticking to the bottom. This is a very important step

Let the mixture cool down completely. Remove all the solid spices

Blend the dried mince content to a smooth dough kind texture

Add the boiled potatoes, mash and mix well

Add the fried onions, coriander leaves and green chillies and mix. Adjust salt

Now make round balls and flatten them in the shape of a kabab (you may need to wet your hands for making it). Refrigerate for 30 minutes

Shallow fry the kababs till they turn nice brown in colour, flip and repeat the process

Serve with roti, mint chutney or raita