Home » Recipes » Shami Kabab Noor Mahali

Shami Kabab Noor Mahali

Rated 3/5 based on 1 customer reviews

Lamb kababs, simply delicious.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 16-20 minutes

Servings : 4

Shami Kabab Noor Mahali

Main Ingredients

Lamb mince, Onions

Cuisine

Hyderabadi

Course

Starter

Level Of Cooking

Medium

Ingredients

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

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Try something new

Wishlist