Shami Kebab

Ingredients

Mutton mince (keema) 1 1/2cups

Chana Dal                      2 tbsp

Green cardomoms        2

Cinnamon stick 2 inch

Cloves                          3

Salt                              to taste

Finely chopped Ginger 1 inch pc

Finely chopped Garlic     10 cloves

Red chilli powder            1 tsp

Garam Masala                1 tsp

Black peppercorns          5

Coriander powder          1/2tsp

Cumin powder               1/2tsp

Fine chopped Onion      1

Mint Leaves                    few sprigs

Coriander Leaves            few sprigs

Lemon Juice                    1tbsp

Egg (beaten)                     1

Oil                                    to shallow fry

Method

Wash the mutton mince thoroughly and drain.

Wash and soak the chana dal for half an hour.

To the mince, add the chana dal, cardamoms, cinnamon, cloves, one cup of warm water, salt to taste and then cook till dry.

Remove from heat and add chopped ginger, chopped garlic, red chilli powder, garam masala powder, peppercorns, coriander powder and cumin powder.

Grind to a fine paste and knead well.

For stuffing mix together finely chopped onion, chopped mint leaves, chopped coriander leaves, lemon juice and salt to taste.

You can also make hung curd stuffing

Mutton Rada

Ingredients

1/2 cup mustard oil

4 medium sized onions, sliced

4 Tbsp ginger-garlic paste

2 tomatoes, chopped

1/2 kg mutton, cut into medium sized pieces

Salt, to taste

1 tsp turmeric

1 tsp red chilli powder

1 1/2 tsp garam masala

Method

Pressure cook Mutton in water and little salt

Heat mustard oil in kadai

Add sliced onions. Saute till brown.

Add the ginger-garlic paste.
Add the tomatoes and saute till well cooked and the oil leaves from the side.

Add the mutton. Saute it for 5 minutes.
Now add salt, turmeric and red chilli powder.

Mix well and cook till mutton is soft and ready to eat.

Keep stirring at intervals. Add a little water if it starts to burn.
Add the garam masala and cook for a few more minutes or till the mutton is well cooked.

Serve hot