Mughlai Shami Kebab: Ramzan Recipe

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Ramzan is both a time of fasting and feasting. While the devoted Muslims fast during the day, they deserve a treat after sundown when they are supposed to break their fast. Ramzan recipes are elaborate and festive keeping with the spirit of the holy month in the Islamic calendar.

Shami kebab is a very popular snack that is eaten in Muslin households during Ramadan. In fact, the Shami kebab recipe is one of the most quintessential Mughlai recipes in India. We love to have these fried kebabs as street food. But did you know that it is very easy to try the Shami kebab recipe at home as well? You can easily try this Indian mutton recipe if you have the right spices and some kheema handy.

So as the fasting begins, try this special Mughlai Ramzan recipe for treating your family to a plate full of kebab and deliciousness.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

1. Mutton kheema- ½ kg
2. Onion- 1 (chopped)
3. Green chillies- 4 (chopped
4. Mace- 1
5. Cinnamon stick- 1 inch
6. Cloves- 2-3
7. Green cardamom- 2
8. Brown cardamom- 1
9. Pepper corns- 5
10. Bay leaves- 3
11. Channa dal - ½ cup
12. Red chilli powder- 1tsp
13. Oil- 2tbsp
14. Salt- as per taste
15. Water- 2 cup

Procedure

• Place the kheema in a pressure cooker. Tie up bay leaves, pepper corns, mace, green cardamom, brown cardamom and cloves in a muslin cloth.
• Add salt and channa dal to the pressure cooker along with this pouch of spices.
• Add 2 cups of water to the cooker. Close the lid of the pressure cooker and cook for the duration of 3-4 whistles.
• After the steam blows out, open the lid and strain the water.
• Add red chilli powder, a little salt, green chillies and onion to the boiled kheema and channa dal.
• Squash the boiled kheema and dal to make a uniform paste.
• Make flat kheema patties with your fingers.
• Heat oil in a pan and when it steams, add the kheema patties and fry them on low flame.
• Fry till the kebabs get browned on both sides.

Serve the Mughlai Shami kebabs with onion rings and green pudina chutney.