Cooking made easy

Makes 16 shami/shikampur kababs





Preparation time: 1hr







INGREDIENTS to be added to the meat:



1.Boneless mutton 500grms



2.Split Bengal gram(chana dal) 3tbspns (soaked in water for 30mins)



3.Garlic cloves 12



4.Ginger 1 inch piece



5.Cinnamon 2-3 sticks



6.Red chilli powder 2tspns



7.Turmeric powder 1/4th tspn



8.Caraway seeds(shazeera) 1tspn



9.Kawab chini(cubeb) 2tspns



10.Elaichi 5



11.Whole peppercorn(kalimirch) 2tspn



12.Oil 2tspns



13.Salt to taste







METHOD:



Add all the ingredients in a cooker along with a cup of water and condense for 10 mins,till the mutton becomes a tender.



You can put all the whole masalas in a muslin cloth,tie it like a potli and drop it in the cooker as well.



If you dint make a potli,try and handpick the whole masala as its hard to grind them with mutton.



You can discard the garam masala.



Also dry out all the water.







INGREDIENTS TO BE ADDED WHILE GRINDING:



1.Coriander leaves 1 bunch



2.Mint leaves 1/2 bunch



3.Green chilles 2



4.Freshly grounded garam masala powder 1tspn



5.Lemon juice of 1 lemon



6.Fresh Cardamom powder 1/2th tspn



7.Raw onion 1 medium or brown onion about a handful (which ever u like for an added flavor..i usually add some raw onion)







METHOD FOR GRINDING:



Cool the mixture.



Grind the mutton a bit for around a minute in a blender.



Later add haramasala(coriander leaves,mint leaves,green chillies) along with garam masala powder,cardamom powder and lemon juice.



Grind the mutton till you can blend them to form threads like consistency.



Dont grind too much.



























INGREDIENTS FOR STUFFING TO MAKE SHIKAMPUR KABABS:



1.Hard curd 1/2 cup



2.Finely chopped onion 3tbspns



3.Few coriander and mint leaves.







METHOD FOR STUFFING:



1.Properly mix up the ingredients for stuffing.



2.Grease your hands with some desi ghee or oil.



3.Now take some mutton mixture and make flat patties,stuff the mixture in the middle and close the pattie from all the sides carefully.



4.Shape the mixture in small circular shapes.



Your shikampur kababs are ready to fry.



5.If you are making shami kabab, dont stuff them with the filling ,just shape into diamond shapes.



















FRYING METHOD:(need oil for frying)



Heat some oil and shallow fry the shami kabab/shikampuri kabab to golden brown in colour on both sides







TIPS:You can freeze this mixture and use whenever you wish for upto a month.

Related Posts : and, kabab, shami, shikampur