A spicy meat kabab from the land of the Mughals i. e; Hyderabad
PREPARATION TIME:- 30 mins
COOK
Shahi Kabab, A spicy meat kabab from the land of the Mughals i. e; Hyderabad
PREPARATION TIME:- 30 mins
COOKING TIME:- 20 mins
SERVING :- 4 pax
INGREDIENTS:-
1)500 gms —– Minced Mutton
2) 2 nos —– Eggs
3) 1 no —– Onion (chopped)
4)10 pods —– Garlic
5)100 gms —– Bengal gram
6)5 nos —– Green chillies (chopped)
7) 4 nos —– Cardamoms
8) 1 tsp —– Cumin seeds
9) 6 nos —– Peppercorns
10)1 inch —– Ginger
11)1 inch —– Cinnamon
12)4 nos —– Red chillies
13) 2 nos —– Eggs
14) — —– Clarified butter/Refined oil
15) — —– Salt( to taste)
METHOD:–
* Soak Bengal gram in hot water for 30 mins till they are soft enough to make a paste of it.
* Then boil the minced meat in 3 cups of water along with a teaspoonful of salt till the meat is tender.
* Then grind the meat into a fine paste and keep it aside.
* Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
* Mix both the pastes well.
* Then beat the two eggs in a separate bowl and mix to the above paste.
* Add finely chopped green chillies and onion to it and prepare a uniform dough out of it.
* Shape the dough into small round flattened balls or kababs.
* Heat oil and deep fry kababs till golden brown and place them on paper towels.
* Serve with sauce or chutney.
