Mutton Shami Kabab Recipe | Bakra Eid Special Recipe 2024 | EASY TO MAKE SHAMI KABAB RECIPE from bagmanmi puruliya west bengal Watch Video

⏲ Duration: 3:10
✓ Published: 11-Jun-2024

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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/>