Recipes by chef Sabir Khan, banquet tandoor chef at Jaypee Greens Golf and Spa Resort, Noida.
Made with lamb, lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.
- 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
- 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 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.
- 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
- 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.