Easy Mughal Grandios recepie

MUTTON SHAMI KABAB
Ingredients
500g mutton cleaned and washed
3 tbsp chick peas soaked in water for half an
hour
3-4 green chillies
2 tbsp chopped coriander leaves
salt to taste, 1 tbsp red chilli powder
1 tbsp ginger garlic paste
1 cinnamon stick, 1 tsp cardamom powder
½ tsp turmeric powder, Oil for shallow frying
Method
In a pressure cooker, add the mutton, and
roast it for about two minutes. Add the salt,
ginger garlic paste, red chilli powder, turmeric
powder, green chillies, chopped coriander
leaves, chana dal, 1 cinnamon stick and
cardamom powder. Next, add 1 tablespoon of
oil and about 1 cup of water. Pressure cook the
whole mixture until the mutton gets tender or
for about 4-5 whistles. If there is any water
remaining in the mutton mixture, cook it until
the water is absorbed totally. Allow the
mixture to cool down completely before
blending it into a fine paste (do not add water)
and rest the dough paste in refrigerator for
about 10 – 15 minutes for the mutton paste to
thicken.
When you want to fry it, take a small portion
of the mutton dough, apply oil on palms and
make the kabab of any shape. Heat the tawa,
add about 2 tablespoons of oil, place the
kababs on the tawa and shallow fry until a
golden brown colour appears at the bottom
side of the kabab. Take them out and place
them on an absorbent paper. Serve with lemon
and onions.

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