Mutton Shami Kabab Recipe | Bakra Eid Special Recipe 2024 | EASY TO MAKE SHAMI KABAB RECIPEbr #MUTTON SHAMIbr #SHAMI KABABbr mutton shami kabab, how to make shami kabab, shami kabab recipe in urdu, kun foods recipes eidbr Full Recipebr Shami Kabab | Mutton Shami | Shami Kabab recipe | Easy to Make Shami Kabab Recipe | How to Make Shami Kabab | Mutton Shami Kabab Recipe | Mutton Shami Kabab | Shami Kebab | Shami Kebab Recipebr br br Ingredients for Shami Kabab:br br - Boneless Mutton, cut into small pieces - 500 gmsbr br For cooking mutton mix:br - Green Cardamom- 3br - Cloves- 3br - Cinnamon- 1br - Peppercorns- 6br - Mace (Javitri)- 1 smallbr - Shahjeera- 12 tspbr - Bay leaves- 2br - Turmeric Powder- 14 tspbr - Coriander Powder- 12 tspbr - Red Chillies, cut into pieces- 5br - Ginger Garlic paste- 2 tspbr - Salt- 1 tspbr - Chana Dal (split bengal gram) - 12 US cup measure (after soaking 1 US cup measure) br - Oil- 1 tbspbr - Water- 150 mlbr br Other Ingredients:br - Coriander leaves, fine chopped- 1 tbspbr - Mint leaves, fine chopped- 1 tbspbr - Green Chillies, fine chopped- 1 tbspbr - Oil - 2 tbsp + oil for pan frying the kebabsbr br br Preparation:br br - Take a pressure cooker and add the boneless mutton pieces. Add all the other ingredients required for cooking the mutton. Pressure cook till 4 whistles- on high heat till the 1st whistle and on low heat for the balance 3 whistles. This will take around 16-18 mins (In case you don’t have pressure cooker, add all the ingredients in a pan and cook covered on low heat for 45-60 mins till meat and the dal are soft).br - Once the pressure is released, open the lid and high heat for 7-8 mins to dry out any excess water.br - Remove it to a bowl and allow it to cool completely.br - Add the mix to a big grinderblender jar and grind it to a uniform mixture.br br Process:br - Transfer the ground kabab mixture to a bowl and add the fine chopped coriander leaves, mint leaves and green chillies. br - Mix it well to incorporate everything uniformly.br - Rub your palms with oil and start forming the kababs. Take out a handful of the mixture and press it with your hands to make it firm. br - Now roll the mixture on your palm to make it round & then press it and shape it into a kabab.br - Repeat it for the rest and set aside on a plate. br - Optionally you can keep it in the refrigerator till you fry it.br - For frying, take a pan and add oil sufficient (about 1 cm) to shallow fry the kababs.br - Heat the oil and place the kababs side by side to not crowd the pan.br - Fry on medium heat for 2 mins till browned on one side. Flip the kababs and fry on medium heat for another 2 mins. Remove onto a plate and repeat for the balance kababs. br - Serve hot with onion rings, green chutney and lemon.