Shikampur Kabab or Shami kabab is another recipe from one of my readers. Thanks Amina Anjum for this great recipe. Hope every non veg lovers would be more than happy to try this out. This is a very simple recipe which would go great with any rice variety says Amina.
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Ingredients:
500gms mutton (boneless and cut into small pieces)
4 to 5 tbsp channa dal.
ginger garlic paste 1 1/2 tsp.
red chilli powder 1 tsp.
green chilles 2 or 3 (adjust with ur taste).
Haldi 1/2 tsp.
coriander seeds (dhaniya) pd 1 tsp.
salt to taste
garam masala powdered 1 tsp.
coriander leaves and mint leaves to garnish (chopped).
egg white 1 beaten.
cashew nuts 10.
oil.
For shikampur filling -
Thick Curd 1 cup
green chilles 2 chopped.
coriander leaves chopped. few
salt.
Mix all the filling and keep it aside.
Method:
1. Pressure cook channa dal and little haldi till the dal is cooked,remove in a bowl.
2. In the same cooker add mutton pieces,haldi, salt,red chilli pd, green chillies,ginger garlic paste and some water, pressure cook till the mutton is cooked.
3. Remove the lid and now dry the excess water in the mutton (it should be completely dry) you can add the cooked dal and fry nice till there is no water.
4. Cool the dry mutton and dal mixture and grind it without adding water, remove in a dish.
5. Grind the cashew nuts also.
6. Now mix the mutton paste and cashew nut paste,coriander and mint leaves, garam masala pd and add salt if less.
7.Make small balls from the above mixture,make a shallow space in center and fill with curd filling and close the kabab nice, shallow fry each shikampur kabab till golden brown and little crispy or till cooked.
8.You can make plain shami kabab from the same mutton mixture without adding curd filling, just make into diamond shape or flat round shape and shallow fry.
9. Best eaten with dal rice,fried rice.
10. You can store these kabab in a air tight box and keep it in your refrigerator and fry whenever you want to eat.
Enjoy the Shami kabab
You can also share your recipes through this recipe form. Please attach a picture if you can.
Ingredients:
500gms mutton (boneless and cut into small pieces)
4 to 5 tbsp channa dal.
ginger garlic paste 1 1/2 tsp.
red chilli powder 1 tsp.
green chilles 2 or 3 (adjust with ur taste).
Haldi 1/2 tsp.
coriander seeds (dhaniya) pd 1 tsp.
salt to taste
garam masala powdered 1 tsp.
coriander leaves and mint leaves to garnish (chopped).
egg white 1 beaten.
cashew nuts 10.
oil.
For shikampur filling -
Thick Curd 1 cup
green chilles 2 chopped.
coriander leaves chopped. few
salt.
Mix all the filling and keep it aside.
Method:
1. Pressure cook channa dal and little haldi till the dal is cooked,remove in a bowl.
2. In the same cooker add mutton pieces,haldi, salt,red chilli pd, green chillies,ginger garlic paste and some water, pressure cook till the mutton is cooked.
3. Remove the lid and now dry the excess water in the mutton (it should be completely dry) you can add the cooked dal and fry nice till there is no water.
4. Cool the dry mutton and dal mixture and grind it without adding water, remove in a dish.
5. Grind the cashew nuts also.
6. Now mix the mutton paste and cashew nut paste,coriander and mint leaves, garam masala pd and add salt if less.
7.Make small balls from the above mixture,make a shallow space in center and fill with curd filling and close the kabab nice, shallow fry each shikampur kabab till golden brown and little crispy or till cooked.
8.You can make plain shami kabab from the same mutton mixture without adding curd filling, just make into diamond shape or flat round shape and shallow fry.
9. Best eaten with dal rice,fried rice.
10. You can store these kabab in a air tight box and keep it in your refrigerator and fry whenever you want to eat.
Enjoy the Shami kabab
2 comments:
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Wooooo shami kabab!! its been sooo long since I made this with mutton.it does not taste as good with chicken. Love it!
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