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_mutton-shami-kabab-recipe-124-bakra-eid-special-recipe-2024-124-easy-to-make-shami-kabab-recipe.webp "Mutton Shami Kabab Recipe | Bakra Eid Special Recipe 2024 | EASY TO MAKE SHAMI KABAB RECIPE<br/>#MUTTON SHAMI<br/>#SHAMI KABAB<br/>mutton shami kabab, how to make shami kabab, shami kabab recipe in urdu, kun foods recipes eid<br/>Full Recipe<br/>Shami Kabab | Mutton Shami | Shami Kabab recipe | Easy to Make Shami Kabab Recipe | How to Make Shami Kabab | Mutton Shami Kabab Recipe | Mutton Shami Kabab | Shami Kebab | Shami Kebab Recipe<br/><br/><br/>Ingredients for Shami Kabab:<br/><br/>- Boneless Mutton, cut into small pieces - 500 gms<br/><br/>For cooking mutton mix:<br/>- Green Cardamom- 3<br/>- Cloves- 3<br/>- Cinnamon- 1<br/>- Peppercorns- 6<br/>- Mace (Javitri)- 1 small<br/>- Shahjeera- 1/2 tsp<br/>- Bay leaves- 2<br/>- Turmeric Powder- 1/4 tsp<br/>- Coriander Powder- 1/2 tsp<br/>- Red Chillies, cut into pieces- 5<br/>- Ginger Garlic paste- 2 tsp<br/>- Salt- 1 tsp<br/>- Chana Dal (split bengal gram) - 1/2 US cup measure (after soaking 1 US cup measure) <br/>- Oil- 1 tbsp<br/>- Water- 150 ml<br/><br/>Other Ingredients:<br/>- Coriander leaves, fine chopped- 1 tbsp<br/>- Mint leaves, fine chopped- 1 tbsp<br/>- Green Chillies, fine chopped- 1 tbsp<br/>- Oil - 2 tbsp + oil for pan frying the kebabs<br/><br/><br/>Preparation:<br/><br/>- Take a pressure cooker and add the boneless mutton pieces. Add all the other ingredients required for cooking the mutton. Pressure cook till 4 whistles- on high heat till the 1st whistle and on low heat for the balance 3 whistles. This will take around 16-18 mins (In case you don’t have pressure cooker, add all the ingredients in a pan and cook covered on low heat for 45-60 mins till meat and the dal are soft).<br/>- Once the pressure is released, open the lid and high heat for 7-8 mins to dry out any excess water.<br/>- Remove it to a bowl and allow it to cool completely.<br/>- Add the mix to a big grinder/blender jar and grind it to a uniform mixture.<br/><br/>Process:<br/>- Transfer the ground kabab mixture to a bowl and add the fine chopped coriander leaves, mint leaves and green chillies. <br/>- Mix it well to incorporate everything uniformly.<br/>- Rub your palms with oil and start forming the kababs. Take out a handful of the mixture and press it with your hands to make it firm. <br/>- Now roll the mixture on your palm to make it round & then press it and shape it into a kabab.<br/>- Repeat it for the rest and set aside on a plate. <br/>- Optionally you can keep it in the refrigerator till you fry it.<br/>- For frying, take a pan and add oil sufficient (about 1 cm) to shallow fry the kababs.<br/>- Heat the oil and place the kababs side by side to not crowd the pan.<br/>- Fry on medium heat for 2 mins till browned on one side. Flip the kababs and fry on medium heat for another 2 mins. Remove onto a plate and repeat for the balance kababs. <br/>- Serve hot with onion rings, green chutney and lemon.<br/>")
⏲ 3:10 ✓ 11-Jun-2024
_degi-aloo-gosht-recipe-by-food-fusion.webp "Indulge in the rich flavors of Degi Aloo Gosht - a tantalizing blend of tender meat and perfectly cooked potatoes, simmered in a fragrant medley of aromatic spices. A true delight for your taste buds!<br/><br/>Serves 4-5<br/><br/>Ingredients:<br/>-Zeera (Cumin seeds) 1 & ½ tsp<br/>-Hari elaichi (Green cardamom) 3-4<br/>-Laung (Cloves) 3-4 <br/>-Sabut kali mirch (Black peppercorns) 10-12<br/>-Badiyan ka phool (Star anise) 1<br/>-Darchini (Cinnamon sticks) 2<br/>-Badi elaichi (Black cardamom) 1<br/>-Javitri (Mace) 2 blades <br/>-Namak (Salt) 1 tsp or to taste<br/>-Dhania powder (Coriander powder) ½ tbs<br/>-Kashmiri lal mirch (Kashmiri Red chilli) powder 1 & ½ tsp<br/>-Haldi powder (Turmeric powder) 1 tsp<br/>-Lal mirch powder (Red chilli powder) ½ tbs or to taste<br/>-Ghee (Clarified butter) ½ Cup<br/>-Pyaz (Onion) sliced 2 medium <br/>-Dahi (Yogurt) 1 Cup<br/>-Aloo (Potatoes) 3 medium<br/>-Beef mix boti 750g<br/>-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs<br/>-Water 6 Cups or as required<br/>-Hari mirch (Green chillies) 2-3 <br/>-Hara dhania (Fresh coriander) chopped<br/><br/>Directions:<br/>-In a spice mixer,add cumin seeds,green cardamom,cloves,black peppercorns,star anise,cinnamon sticks,black cardamom,mace & grind well.<br/>-Add salt,coriander powder,Kashmiri red chilli powder,turmeric powder,red chilli powder,grind well & set aside.<br/>-In a pot,add clarified butter & let it melt.<br/>-Add onion & fry on medium flame until golden.<br/>-In a blender jug,add fried onion,yogurt,blend well & set aside. <br/>-In the same pot,add potatoes,fry for 2-3 minutes & set aside.<br/>-In the same pot,add beef & mix well until it changes color. <br/>-Add ginger garlic paste,mix well & cook for 3-4 minutes.<br/>-Add ground spices & mix well.<br/>-Add blended paste,mix well & cook on medium flame until oil separates (2-3 minutes). <br/>-Add water,mix well & bring it to boil,cover & cook on low flame for 30-35 minutes.<br/>-Now add fried potatoes & mix well,cover & cook on low flame for 12-15 minutes.<br/>-Add green chillies,fresh coriander,cover & simmer on low flame for 2-3 minutes.<br/>-Garnish with fresh coriander & serve!<br/>")
_creamy-mutton-boti-fry-recipe-by-food-fusion.webp "Celebrate with the creamiest, most flavorful Creamy Mutton Boti Fry! This simple recipe makes it easy to create a showstopping dish for your Eid feast, paired with the goodness of Olper's Dairy Cream.<br/><br/>Serves 4-5<br/><br/>Ingredients:<br/>-Boneless mutton 750g<br/>-Adrak lehsan paste (Ginger garlic paste) 1 tbs<br/>-Himalayan pink salt 1 tsp or to taste<br/>-Water 4 Cups<br/>-Chawal ka atta (Rice flour) 2 tbs<br/>-Chaat masala 1 tsp<br/>-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste <br/>-Zeera powder (Cumin powder) 1 tsp<br/>-Garam masala powder ½ tsp<br/>-Baisan (Gram flour) 2 tbs<br/>-Lemon juice 3-4 tbs<br/>-Cooking oil 3-4 tbs<br/>Prepare Creamy Sauce:<br/>-Lehsan (Garlic) chopped 2 tsp<br/>-Olper’s Cream ¾ Cup (room temperature)<br/>-Himalayan pink salt ¼ tsp or to taste<br/>-Lal mirch (Red chilli) crushed 1 tsp<br/>-Hara dhania (Fresh coriander) chopped 1 tbs<br/>-Hara dhania (Fresh coriander) chopped<br/>-Lal mirch (Red chilli) crushed<br/><br/>Directions:<br/>-In a pot,add mutton,ginger garlic paste,pink salt,water,mix well & bring it to boil.<br/>-Remove the scum,cover & cook on low flame until mutton is tender (40-50 minutes).<br/>-Turn off the flame,take out all the meat & reserve leftover stock for later use.<br/>-On boiled meat,add rice flour,chaat masala,red chilli powder,cumin powder,garam masala powder,gram flour,lemon juice,mix & coat well.<br/>-In a frying pan,add cooking oil & shallow fry on low flame from all sides until golden & set aside.<br/>Prepare Creamy Sauce:<br/>-In the same frying pan,add garlic & mix well.<br/>-Turn off the flame & add cream.<br/>-Turn on the flame & mix well. <br/>-Add ¼ cup or as required of reserved stock,pink salt,red chilli crushed,fresh coriander,mix well & cook on low flame for a minute.<br/>-Add fried meat & fold gently. <br/>-Sprinkle fresh coriander,red chilli crushed & serve with chapati!<br/>")
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