Mutton Shaami Kabab

Ingredients list for Mutton Shaami Kabab

• 250 grams Mutton mince
• 3 tablespoons Deep fried onions
• 1/2 teaspoon Caraway seed (shahi jeera) powder
• 1/2 inch piece Ginger,chopped
• 2 cloves Garlic,chopped
• 2 Dried red chillies,broken
• 1 tablespoon Split Bengal gram (chana dal),soaked for 1/2 hour
• to taste Salt
• 1 Egg
• 1/4 cup Fresh mint leaves
• 1/4 cup Fresh coriander leaves
• 1/2 cup Deep fried onions
• 2 teaspoon Lemon juice

Method

1. Heat 2 tbsps ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chillies, keema and drained chana dal. Mix well and sauté for 2 minutes. Add salt and mix well. Cover and cook on medium heat till the moisture dries up and the dal is cooked. Break the egg in a bowl and whisk it well.
2. Put mint leaves, coriander leaves and fried onions in a blender jar. Remove the mutton mixture from heat and set aside to cool. When cooled transfer into the blender jar and grind. Add lemon juice and grind to a coarse paste.
3. Heat remaining ghee on a non-stick tawa. Divide mutton mixture into 8 equal portions and shape them into flat kababs. Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked. Serve hot with green chutney.