Shahi Kabab, from the Land of the Mughals

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.

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