Ingredients
1 teaspoon Coriander seeds
1 teaspoon Cumin seeds
1/4 teaspoon Black pepper
3 sticks Cinnamon sticks
4 pieces Cloves
2 pieces Cardamom
4 pieces Dried red chilies
1/2 kg Boneless mutton
3 teaspoons Ginger garlic paste
1 piece Onion
100 grams Chickpeas
1 handful Coriander
1 teaspoon Sesame seeds
1 handful Mint leaves
3 pieces Green chilies
1/2 teaspoon Turmeric powder
1 tablespoon Salt
1/2 teaspoon Lemon juice
1 cup Water
2 tablespoons Oil
Preparation
First prepare the masala for that the ingredients are:-
First we have to grind the spices, let’s do it take Coriander seeds 1 teaspoon, then cumin seeds 1 teaspoon, then black pepper 1/4 teaspoon, after that 3 small cinnamon sticks, then Cloves 4,then 2 green cardamom, then 4 dried red chilies. Grind it well. Spice powder is ready.
Soak split chickpeas 100 gram for ½ hour.
Take a pressure cooker put ½ kilo boneless chicken/ mutton.
Then add Ginger Garlic Paste 3 teaspoon. Then 1 big sized diced onion. Add soaked chickpeas, few mint leaves and coriander leaves. Add 3 green chilies.
Then add turmeric powder ½ teaspoon. Add homemade prepared masala in it.
Then salt 1 tablespoon, lemon juice ½ teaspoon. Then Water 1 cup.
Atlast 2 tablespoon oil. Mix it well. Pressure cook it for high flame until it blows one whistle then keep it on low flame for 15 minutes then open a lid.
After 15 minutes open the lid and mix Dal and mutton well. Dry the gravy. Keep it aside let it cool.
After it gets cool then grind it.
Final process of shami kabab:-
After grinding keep it in a bowl.
Add 1 big sized finely chopped onion. Then 1 green chili finely chopped. Few coriander and mint leaves.
Then 1 egg. (Optional:- Add 1 teaspoon sesame seeds to enhance taste) Mix it well.
Then to give a shape for shami kabab. Apply oil on palm, give it a shape. Give the shape to all.
(Optional:-Add one-one cashew on the top of each kabab for garnishing).
