Shaami kebab (mutton n lentil cakes)

Shaami kebab is basically boneless mutton cooked with chana Dal also known as Bengal gram or split chick peas and whole range of Indian spices that make it extremely flavour full and truly exotic.

This is a mughlai dish popular in India, Pakistan and Afghanistan.

In India the mughals brought it along with them and since then became a signature dish of authentic Indian cuisine.It is usually served with a mint dip or as starter.It is famous among the muslims as a traditional dish to be served along with sheer kurma on eids. 

During  my initial days of cooking I could never get hold of a perfect shaami kebab.Once on our vacations back home my mother had made it for us.Then my daughter S had told to my mom

"Nani ammi(grand mother),why don't u teach momma to make this kebabs".I felt a little embarrassed too at that time,but that was true.Finally decided that I have to nail it .

The next day asked mom to make another batch of kebabs as I wanted to learn .Stood along with mom  and carefully observed each and every minute tricks that go into making of this delicious kebabs.And Alhamdulilah since that day I haven't looked back .

Now my MIL too has joined the convoy of my kebab fans !!!!!!!!!!!!When I am there she makes it sure to be cooked at least once by me .If a MIL compliments your dish then that has to be exceptionally toooooo good,....right .....loll

Using moms recipe every time I land to mouth watering, extremely indulgent kebabs.

Here I am unfolding the secret recipe of my mom .....enjoy......

INGREDIENTS

• 1 cup mutton ( boneless, fat free)(refer notes)
• 1/2 cup chana Dal( Bengal gram)
• 1/2 tsp chilli powder 
• 1/2 tsp turmeric
• 1/2 tbsp dessicated coconut(optional)
• 1 small onion
• 1 tbsp oil
• 3 spice mix
•  1/2 tbsp ginger garlic paste
• 1 egg white
• coriander 
• mint 
• oil for shallow frying
• salt to taste

METHOD

1. Clean the pieces of mutton from any fat if present because if any fat is present while pressure cooking it changes to oil and makes the mixture oily.
2. Wash mutton ,dal.Place a pressure cooker on the flame, to it add mutton and dal along with all the spices listed till gin-garlic paste .
3. Add water  probably an inch above the mutton level and pressure cook for 1 whistle on high and 3-4 whistles on medium flame.
4. Switch off the burner and allow the pressure to release on it self .If there is any water left in the cooker dry it on high flame.
5. Remove the mixture and cool it and add mint and coriander to it and  grind it to a smooth dough in a blender do not add water .
6. Mix egg white in this dough  until thoroughly mixed , place this mixture in the fridge for half an hour
7. Heat oil in a pan .Mean while make patties of the dough or make oblong shape and press it to make the same as I have done.
8. Slowly drop them in oil and cook til golden .
9. Drain them on a kitchen towel.
10. Serve hot 

NOTES

1. Do not add too much water to pressure cook  the mutton .Dal should not become soggy it should be eldente (a bite should be there).
2. I have given mutton measurement in cup because its the ratio 1:2,1 part dal and 2 parts mutton.
3. Egg helps to bind the mixture.
4. Donot flip the kebabs too much as they are very tender and tend to break.
5. Dessicated coconut provides the crispy crust as per my mom .
6. If you are not having three spice mix add green cardamom ,clove, cinnamon as whole while pressure cooking.
7. If still your kebabs loosen when added to oil then add a little of roasted gram flour (besan ) to it.

......................HAPPY COOKING

Linking this recipe to Tanya's event