December 31st Special Homemade Spicy and Royal Taste ‘Shami Kebab’, note down the recipe immediately

• Shami Kebab is a famous South Asian dish.
• Kebabs came to India from the Mughal period and became popular.
• Spice up your 31st December party with a royal treat, make delicious Shami Kebabs at home.

Shami Kebab is very popular and traditional in Mughlai and Awadhi food culture substance is Specially made for Ramadan, Eid, as well as for special guests, this kebab is as delicious as it is nutritious. Soft, juicy and melt-in-your-mouth, Shami Kebab is a mouth-watering treat.

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This dish, once prepared in royal kitchens, is now a household favorite. The combination of boiled meat, gram dal and special spices gives Shami Kebab a unique taste. Lightly crispy on the outside and soft on the inside, this kebab tastes amazing with green chutney, onion slices and lemon. Shami Kebabs are a perfect choice for festivals, parties or evening snacks. So, let’s see how to make Shami Kebab at home in an easy way.

Material

• 500 grams finely chopped mutton / chicken
• ½ cup gram dal (soaked)
• 1 medium onion (chopped)
• 2-3 green chillies
• 1 tablespoon ginger-garlic paste
• 1 tsp red chillies
• 1 tsp garam masala
• 1 tsp coriander-cumin powder
• ½ tsp turmeric
• Salt to taste
• Coriander and mint leaves (chopped)
• 1 egg (optional)
• Oil for frying

Make delicious cupcakes in small batches without using an oven- cake mould, note the instant recipe

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• For this, first add mutton/chicken, gram dal, onion, ginger-garlic paste, green chillies, turmeric and salt in a cooker and add some water.
• Cook the mixture thoroughly for 3-4 whistles. The water should be completely dry.
• After cooling, mix this mixture in a mixer to make a soft paste.
• Add red chillies, garam masala, coriander-cumin powder, coriander-mint and egg to this paste and mix well.
• Oil your hands and make small round or flat kebabs.
• Heat oil in a pan and fry the kebabs on medium heat until golden.
• Serve hot shami kebabs with green chutney, onions and lemon.
• Don’t let the mixture get too dry as the kebabs will be softer.
• If you want to make it in less oil, you can shallow fry it on a pan.