Mutton shaami kebab recipe

Add soaked chana dal and mix it well by adding a cup of water. Pressure cook the mixture until the chicken gets soft. After 1-2 whistles remove the cover and mix it well.If water remains, cook till the chicken dries up.

Cool the meat, grind and then refrigerate for 30 minutes to get a thick paste. Mix onion, green chili, coriander leaves, mint leaves, and lime juice to this paste and mix thoroughly.

Make flat balls out of this dough and refrigerate for another 10 minutes. Heat a tbsp of oil in another pan and shallow fry the kebabs from all sides until golden brown. Place them on absorbent paper and serve hot.

Wash the meat thoroughly and drain excess water.

In a bowl soak ½ cup of chana dal for 30 minutes. Heat ghee in a pressure cooker. Add cinnamon sticks, mace, cloves, bay leaves, green cardamoms, black peppercorns, cumin, coriander powder, turmeric. Mix them thoroughly. When they crackle add chicken pieces to it. Now add salt and red chili powder. Mix it thoroughly and cook for a minute.