Wednesday, October 14, 2009

Shammi Kabab(Lamb Kababs)

These kababs make fine starters or you could serve them as a snack or simply to fill a tortilla or pita bread along with some mayo and shredded veggies.They are also perfect to add some spark to your chilly winter meals.Enjoy!
For grinding/blending:
500gms boneless lamb (mutton)or minced lamb
125 gms(2 fists full) chana dal/ split chick peas
1 tbs zeera/cumin seeds
3 red dry chillies
3 cloves
3 cardamom pods
1 inch Cinnamon stick
10 cloves of garlic
1 inch fresh ginger root
salt as required
1 onion chopped
4 pepper corns
1/2 tsp turmeric
1 tbs coriander seed powder/dhanya
Ingredients to roll the Kebabs:
1 egg
finely chopped onions and green chillies(optional)

Pressure cook all the ingredients listed under blending with enough water to cover the mutton about 250 ml for about 4 whistles.Let it cool and if there is any water left in the pan return to stove(do not pressure cook) and cook till all the water is absorbed and the meat is tender.Blend the ingredients to a smooth and fine paste without adding water.Now, add the egg,chopped onions and green chillies and mix well.Roll the kababs into oval shape and slightly flatten in the center or you could simply roll into balls.Heat a non stick pan with some oil and shallow fry on a low flame till golden brown.
Suggestion:Serve hot with lemon twists, onion slices and a mint chutney on the side.
Variation:You could even some lemon juice to the kabab dough to get a slight tangy flavor.
Handy Hint:As mentioned above you could use either boneless lamb or lamb mince, however I find it easier to prepare a firm dough with boneless mutton.Also keeping the rolled kababs in the refrigerator for about an hour helps to firm the dough.You could make these kebabs with chicken meat.Also you could vary the spice content to suit your taste,the quantity I specify are for a moderate heat.

Happy Diwali to fellow Indians all over the globe.


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