Preparation time: 3 hours 10 minutes
Cook time: 55 minutes, including frying
Serves: 8 to 10
500 gm mutton
250 gm split chickpea lentils or channa dal
1 small onion, cut in length
1 and a half tbsp ginger garlic paste
5 to 6 dried chillies
1/4 tsp red chilli powder
1 tsp garam masala
1 tsp jeera powder
2 tsp coriander powder
1 tsp kashmiri red chilli
1 cup water
3 eggs, whisked
Salt to taste
Step 1: In a pressure cooker, add mutton (washed and cleaned) and sliced onion.
Note: Using a pressure cooker to make a paste of mutton and channa dal will retain its texture, unlike blending it in a mixer grinder.
Step 2: Add ginger garlic paste all the spices - turmeric, jeera powder, coriander powder, crushed red chillies, red chilli powder and garam masala
Step 3: Add 1 cup of water and mix them well. Cook the mutton for 25 minutes on a medium flame. Wait for 6 to 8 whistles and then add channa dal to it.
Step 4: Add channa dal to it and cover the pressure cooker lid. Let it cook for 20 minutes, on a low flame this time.
Step 5: Add salt to taste and mix the cooked mutton and dal well togther. You can use your hand or a potato masher to mix it well.
Step 6: Apply some oil on your left palm. Pull out a small ball-sized mixture in your hand and roll it into a round shape. Now, place the round mixture ball on your left hand and flatten it by pressing it in between your palm. Tap it with your fingers and give it shape. Repeat the same process for the rest of the kababs.
Step 7: Dip the shammi kababs in beaten eggs.
Note: Dipping the kababs in eggs will make the mixture stick togther well and give it a distinct crunchy crust.
Step 8: Now, fill a frying pan with 3/4th oil so that the kababs submerge in it. Ensure that the oil is hot. And keep the flame high while frying. Using a frying laddle, gently slide the kababs into the oil, one at a time.
Step 9: After 20 to 25 seconds, carefully turn over the kababs in oil. The submerged side should have turned golden brown. Continue frying the other side. Collect all the kababs in a frying ladle and let the excess oil drain.
Serve hot with spicy coriander or dhania chutney and tomato ketchup.