Rediff.com  » Getahead » Iftaar special! How to make Haleem and Shami Kebab

Iftaar special! How to make Haleem and Shami Kebab

By Chef Sabir Khan
May 06, 2020 15:09 IST
Get Rediff News in your Inbox:

Recipes by chef Sabir Khan, banquet tandoor chef at Jaypee Greens Golf and Spa Resort, Noida.

Haleem

Haleem

Made with lamb, lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.

Ingredients

  • ½ tsp lamb (boneless)
  • 150 gm moong dal (washed)
  • 100 gm wheat (broken)
  • 500 ml desi ghee
  • 10 cloves
  • 4 bay leaves
  • 1 gm saffron
  • 30 gm green chilly paste
  • 10 gm turmeric powder
  • 6 gm mace
  • 10 gm green cardamom
  • 50 gm ginger paste
  • 50 gm ginger, grated
  • 150 gm onion, fried
  • 3-4 litre lamb stock
  • Salt to taste

Method

  • Wash and soak all the lentils and broken wheat together for 2 hours.
  • Take a heavy bottom handi and add ghee to temper it with whole spices- cloves, bay leaf and green cardamom.
  • When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
  • Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
  • Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
  • Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
  • Check for the seasoning and serve with choice of breads.

Mutton Shami Kebab

Mutton Shami Kebab

Mutton shami kebabs are a perfect snack option during Ramadan and also a great side dish to be served with chicken biryani.

You can serve with onion rings, lemon and dhaniya pudina chutney.

Ingredients

  • 500 gm boneless mutton
  • 1 cup chana dal
  • ½ tsp turmeric powder
  • 10 cloves garlic
  • 2 inch ginger
  • 3 green chillies finely chopped
  • ¼ pecans finely chopped
  • 3 sprig mint leaves
  • Salt as required
  • Oil as needed
  • 4 red chillies
  • 1 tsp black pepper powder
  • 5 cloves
  • ½ inch cinnamon stick
  • 2 cardamom
  • ½ tsp shahi jeera
  • 2 black cardamom

Method

  • Wash and soak chana dal for minimum 1 to 2 hours.
  • Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt ginger, garlic and whole spices.
  • Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
  • Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
  • Add finely chopped onion, chopped green chillies, chopped mint and coriander and mix nicely till everything incorporates well.
  • Heat a wide pan and grease it with 1-2 tablespoon oil.
  • Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
  • Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.

Get Rediff News in your Inbox:
Chef Sabir Khan
SHARE THIS STORYCOMMENT