Mutton Shami Kebab

Mutton Shami Kebab is a delicious and protein-rich Indian appetizer, made with minced mutton and lentils, spiced to perfection. These kebabs are shallow-fried to achieve a crispy exterior while maintaining a tender and flavorful interior.

Ingredients

• Mutton (minced) - 250 grams
• Yellow split gram (moong dal) - 50 grams
• Onion (finely chopped) - 1 medium
• Ginger-garlic paste - 1 tablespoon
• Green chilies (chopped) - 2
• Fresh coriander leaves (chopped) - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Black pepper powder - 1/2 teaspoon
• Egg - 1 (beaten)
• Oil - for shallow frying

Steps

1. Soak the yellow split gram (moong dal) in water for 2 hours, then drain.
2. In a pressure cooker, combine the minced mutton, soaked moong dal, chopped onion, ginger-garlic paste, green chilies, cumin seeds, coriander powder, salt, and black pepper powder.
3. Add 1 cup of water, close the lid, and cook on high heat for 2 whistles. Reduce heat and cook for an additional 10 minutes.
4. Once done, allow the pressure to release naturally. Open the lid and let the mixture cool down.
5. Transfer the mixture to a large bowl and mash it well until smooth. Add chopped fresh coriander leaves and garam masala, mixing thoroughly.
6. Shape the mixture into flat round patties (kebabs).
7. Heat oil in a skillet over medium heat. Dip each kebab in the beaten egg and place them in the skillet.
8. Cook the kebabs for 3-4 minutes on each side until they are golden brown and crispy.
9. Remove from the skillet and place on paper towels to absorb excess oil. Serve hot with mint chutney.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 110 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.05 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals from the lentils and spices, promoting overall health.

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