Today I am sharing the recipe for tasty reshedar Mutton Shami Kebabs. The recipe is simple and you can easily make at home. You need to follow the ingredients and cooking instructions carefully by watching the video till the end.
Ingredients:
Minced Meat- Use keema with high fat content. I use 80/20 ground lamb, I would not go below 85/15 lamb. You could use ground beef, goat keema or mutton keema as well. If you purchase keema from a butcher, ask him to add animal fat (suet) while grinding (about 50g for each 500g of meat).
Chana Dal- Bengal Gram Lentils. Chana dal is easily available in south asian grocery stores. If you cannot find chana dal or want to make shami kebab without chana dal, use split yellow peas lentils (matar dal).
Whole Spices - dried kashmiri red chillies (or red chilli flakes), cumin seeds, mace, black cardamom, cinnamon, bay leaf, black peppercorns, cloves. Skip any spices you do not have.
Other Ingredients - red onion, ginger, garlic, green herbs (fresh cilantro & mint leaves), green chilies, golden raisins(optional)
Cooking Instructions:
Add the lamb mince to pressure cooker. Or steel insert of IP.
Add the drained soaked lentils along with all the whole spices. Also add the onions, ginger, garlic along with the pounded spices. Sprinkle the salt. Add 1 cup water.
Using a wooden spoon, break the meat and mix together everything as much as you can.
Close the lid of pressure cooker. At first keep the stove on medium, once you hear the first whistle, reduce the flame to low and let pressure cook for 20 minutes on low medium heat for 6-8 whistles. For IP, set it on high pressure and pressure cook for 10-12 minutes. Release pressure naturally.
Check the meat and lentils for doneness. The lentils will hold shape but they would be completely soft and you would be able to mush them between thumb and fingers. (see image 7).
There should be no water at the bottom of the pressure cooker. If you see water, cook off the excess water by placing the pressure cooker on the stove (without closing the lid). If you used Instant pot for boiling and notice that the mixture is watery, then put the IP on sauté mode. Let the water dry out.
Let the mixture cool down a bit (but don't let get cold).
Pick out the bay leaves, cinnamon stick and black cardamom pods. Discard
Transfer the contents to a food processor jar fitted with metal blade.
Process the meat for good 2-4 minutes until it resembles a smooth paste.
Using a spatula, transfer the ground kebab mixture to a large bowl.
Add finely chopped onions, ginger, herbs etc along with raisins to the ground kebab mixture.
Using spatula at first, mix everything together. Taste and adjust salt. Taste and add more finely chopped green chillies if you want it more spicy.
With gentle hands, knead the kebab mixture similar to how we knead a dough. Dont squish else the onions and herbs will start releasing water.
Refrigerate and rest the kebab mixture for 30-40 minutes. Take a break! If you want, you can refrigerate overnight for best flavors and ease of shaping.
On medium heat, let the shami kebab fry. You have to allow a golden brown crust to form but the inside should remain soft. Once the kebab looks set, you may add 1-2 drops of oil all around it.
Using a flat large spatula (preferably wide metal) carefully flip the kebab and fry on other side until crust is formed. Right now the kebab is super soft, you will have to be extra careful.
Once the kebabs are fried on both sides, switch off the stove and let the kebabs stand on it for 4-5 minutes. Remove using a spatula.
Serve with green chutney, onion slices, and lemon juice.
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7 сен 2024
