Shaami Kebabs

Ingredients For Pressure Cooking Together

• • Mutton mince/Keema - ½ kg
• • Channa dal (soaked & drained) - ¼ cup
• • Onion (sliced) - 1
• • Garlic (chopped) - 10 flakes
• • Ginger (chopped) - 2 inch pieces
• • Saboot dhania/Coriander seeds - 2 teaspoons
• • Jeera/Cumin seeds - 1 teaspoon
• • Laungs/Cloves - 4
• • Choti elaichis/Green cardamoms - 2
• • Moti elaichis/Brown cardamoms - 2
• • Dalchini/Cinnamon stick - ½ inch
• • Bay leaf - 1
• • Saboot kali mirches/Pepper corns - 5
• • Whole red chillies (dry) - 3
• • Salt - as required
• • Water - ½ cup

Ingredients For Filling (mix Together)

• • Onion (finely chopped) - 1
• • Pudinas (chopped) - 1 tablespoon
• • Hara dhania (chopped) - 1 tablespoon
• • Green chillies (finely chopped) - 2

Method

• 1. Wash the mince and drain out the water well through a strainer.
• 2. Press well to squeeze out all the water.
• 3. Add all the ingredients to the mince & pressure cook to give 2 whistles.
• 4. Keep on low flame for 2 minutes.
• 5. Remove from fire.
• 6. When the pressure drops, uncover the pressure cooker.
• 7. If there is any water left, keep the cooker on fire to dry the water. (If the mince is wet, the kebabs will break while frying).
• 8. Dry grind the well dried minced meat either on stone grinder or in a mixer till smooth without adding any water while grinding.
• 9. To prepare the kebabs, make 2 tiny balls.
• 10. Flatten both and sandwich them together with a Teaspoon of the filling mixture.
• 11. Press gently to stick together.
• 12. Shallow fry in a little oil in a non stick tawa on medium heat, till brown.