Hyderabadi Shaami Kebabs

Ingredients

• 800 g boneless mutton or beef
• 1 onion (medium, sliced)
• green chillies (3–4, whole)
• 0.75 cup chana dal (soaked)
• 0.5 cup mint and cilantro (chopped)
• 1 tbsp ginger garlic paste
• 0.5 tsp turmeric powder
• 1.5 tsp red chilli powder
• salt (to taste)
• 4 tbsp oil (used for the meat mixture and shallow frying)
• 0.5 cup water
• 0.5 tsp garam masala powder
• 2 tsp lemon juice
• 1 tbsp ghee
• mint and cilantro (additional chopped herbs, to taste)

Steps

1. 1

   Place the boneless mutton or beef, sliced onion, whole green chillies, soaked chana dal, chopped mint and cilantro, ginger garlic paste, turmeric powder, red chilli powder, salt, oil, and water in a pot. Mix well.

2. 2

   Cook the mixture until the meat is tender. Alternatively, pressure cook for 2 whistles, then simmer for 10 minutes.

3. 3

   Continue cooking the mixture until all the moisture has dried out.

4. 4

   Let the cooked mixture cool completely.

5. 5

   Transfer the cooled mixture to a food processor and grind it until smooth, with no chunks remaining.

6. 6

   Transfer the smooth mixture to a bowl. Add the garam masala powder, lemon juice, ghee, and additional chopped mint and cilantro. Mix well.

7. 7

   Shape the mixture into the classic leaf shape or into simple rounds.

8. 8

   Shallow-fry the kebabs over medium heat for 2–3 minutes on each side, until golden brown.

Notes

The transcript says the kebabs can be batch-made and stored in the freezer for up to six months. The source does not specify the exact simmering time when using a regular pot, the number or size of kebabs, or the precise amount of additional herbs.

Nutrition per serving

• main
• appetizer
• side dish
• South Asian
• Hyderabadi
• shallow-fried
• make-ahead
• freezer-friendly