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| Main Ingredients | Mutton mince (keema), Spllit Bengal gram (chana dal) |
| Cuisine | Moghlai |
| Course | Snacks and Starters |
| Prep Time | 2-2.30 hour |
| Cook time | 3-Above |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients list for Shaami Kabab - SK Khazana
- 250 grams Mutton mince (keema)
- 1/4 cup Spllit Bengal gram (chana dal) soaked and drained
- 1 tablespoon Oil
- 1 1/2 teaspoons Cumin seeds
- 10-12 Green cardamoms
- 16-18 Black peppercorns
- 6-8 Cloves
- 1 inches Cinnamon
- 8-10 Garlic cloves
- 1 inches Ginger roughly chopped
- 5-6 Dried red chillies
- to taste Salt
- for shallow frying Ghee
Method
- Heat oil in a non-stick pan, add cumin seeds, cardamoms, peppercorns, cloves, cinnamon, garlic, ginger and red chillies, mix and sauté till fragrant.
- Add mutton mince and mix. Add Bengal gram and salt and mix well. Add sufficient water, mix, cover and cook till fully done. Remove from heat and set aside to cool.
- Blend the cooked mixture into a fine paste. Divide the paste into equal portions and shape into tikkis.
- Heat some ghee on a non-stick tawa. Place the tikkis on it and shallow-fry, turning sides, till golden brown from both the sides. Drain on absorbent paper.
- Serve hot with onion rings and lemon wedges.
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