Mutton Shami Kabab

Mutton Shami Kababs

Shami Kabab

About This Recipe

Pakistani Shami kabab is a classic dish from the nation of Pakistan, featuring soft, spiced patties made from ground beef or lamb, which are then cooked in a flavorful broth and served with onions, tomatoes, cilantro, and other herbs. They are traditionally served as an appetizer but can also be enjoyed as an entrée. These delicious bites of tender meat are enhanced by light spices such as cumin and coriander, adding an earthy flavor to each bite. The kababs can also be served with chutneys and sauces to add even more flavor. Whether you're looking for something light or hearty, these Shami kababs really hit the spot!

Health Value

Lamb Shami kabab is a heavenly and nutritious dish that can enhance your eating regimen. It's stacked with protein, which keeps up major areas of strength for with and bones as well as giving energy to the body to fuel proactive tasks. It additionally contains sound fats, including omega-3 unsaturated fats, which assist with diminishing aggravation in the body and lift heart well-being. Furthermore, lamb shami kabab is high in a few nutrients, including B-nutrients that are fundamental for the legitimate working of your resistant framework and digestion. At long last, it's enhanced with minerals, for example, zinc, iron, and magnesium that assist with keeping a good arrangement of chemicals while keeping cells and tissues working ideally. So feel free to enjoy this scrumptious treat - your well-being will be much obliged!

Ingredients

• 500-gram keema of mutton
• Ghee 1/2 tablespoon
• 1/2 cup of Chana Daal
• Cinnamon stick, one
• (3) Cloves
• Green cardamoms, two
• Black Peppers, seven
• Brown cardamom, one
• 12 teaspoon salt
• Red chili powder, 1/2 tsp.
• 1 onion, 1 cup of water
• 1/2 a lemon and 1 green chili
• Bay Leaf 1

Procedure

1. For 30 minutes, soak ½ cup of chana dal in a bowl.
2. 2 tbsp of ghee is heated in a pressure cooker. Add a cinnamon stick, clove, bay leaf, and green and brown cardamoms. Mix them up completely.
3. Add the mutton Keema after they start to crackle.
4. Salt and red chili powder are now added.
5. A cup of water should be added, and the chana dal should be thoroughly mixed.
6. The mixture is pressure cooked until the mutton is tender.
7. Remove the top and thoroughly mix it after a couple of whistles.
8. Cook the mutton until all the water has evaporated.
9. Making a thick paste requires grinding and 30 minutes in the refrigerator.
10. Mix this paste well after adding onion, green chili, and lime juice.
11. This dough should be formed into flat balls, then chilled for an additional 10 minutes.
12. Shallow cook the kebabs in another skillet with a tablespoon of ghee until golden brown.
13. Now our yummy Shami kabab is ready.