½ kg boneless mutton (or you can take keema)
1cup soaked chana dal (soak for 3hrs in water)
1medium size onion cut
2green chili (if required take more as per your taste)
1table spoon whole coriander seeds (Akka Dhaniya)
8slice garlic (lassan)
3inch ginger cut into slice (Adhrak)
2pcs Kashmiri red chili (Kashmiri Mirch)
10 to 12pcs whole cloves (Lavang)
10 to 12pcs whole Black pepper (kali mirch)
2medium Cinnamon stick (Dar chini)
½ glass water
Salt to taste
Preparation
- Mix all above ingredients & pressure cook till 3 whistle.
- After 3rd whistle low down the flame & continue pressure cooking for another 30minutes.
- Open the lid if water still there cook until water dries.
- Keep to cool.
- Than grind the mixture till smooth paste.
- Once mixture is grind remove in a bowl.
- Add coriander leaves ½ cup (Hara Dhaniya).
- Add 1medium size fine chopped onion.
- Mix well.
- Start making kabab patties of the mixture with your hand.
- Heat 4 table spoon oil in pan & shallow fry.
- Dip in egg & shallow fry till golden brown both side.
- Mutton shami kababs are ready serve hot with sauce, onion & lemon.