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Shami Kabab Noor Mahali

Lamb kababs, simply delicious. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Lamb, Onion
Cuisine Hyderabadi
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Shami Kabab Noor Mahali

  • 500 grams Lamb
  • 4 medium Onion
  • 2 inch piece Ginger
  • 2/3 cups Split Bengal gram (chana dal)
  • 10-12 Peppercorns
  • 2 tablespoons Fennel seeds (saunf)
  • 1 teaspoon Onion seeds (kalonji)
  • 1 tablespoon Coriander seeds
  • 1/2 bunch Fresh coriander leaves
  • 2/3 cups Ghee
  • 1/2 teaspoon Green cardamom powder
  • 1/2 teaspoon Clove powder
  • 1/2 teaspoon Cinnamon powder
  • to taste Salt
  • 1/2 cup Yogurt
  • 1 Egg white

Method

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  1. Wash and drain mince. Peel, wash and roughly chop three onions and finely chop the remaining one. Peel, wash and finely chop ginger. Roast chana dal and powder. Lightly crush peppercorns, fennel seeds and onion seeds.
  2. Crush coriander seeds separately. Clean, wash and chop coriander leaves. Heat one tablespoon of ghee in a pan and fry roughly chopped onions till they turn brown. Cool and grind to a paste. Mix this paste with the minced meat.
  3. Heat three more tablespoons of ghee and add the mince-onion mixture. Cover with a lid, remove from heat and shake well twice or thrice. Place the pan on low heat. Uncover after two minutes. Add half a cup of water, coriander seeds and mix well.
  4. Continue cooking, stirring frequently till all the water has been absorbed. Heat one tablespoon of ghee in a separate pan, add chopped ginger, finely chopped onion, roasted chana dal powder, cardamom powder, clove powder, cinnamon powder and crushed peppercorns-fennel seeds-onion seeds.
  5. Add the mince, salt and mix well. Beat yogurt with egg white and mix into the mince mixture. Shape this mixture into flat circular croquettes, one and a half inches in diameter and half an inch thick.
  6. Heat ghee in a shallow frying pan and fry kababs till golden. Drain onto an absorbent paper. Serve with a sprinkling of chopped coriander leaves.

Nutrition Info

Calories 3015
Carbohydrates 98.8
Protein 119.8
Fat 237.8
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