Mutton Shaami Kabab Recipe

Mix onions, coriander and mint leaves with lemon juice to make a stuffing. Divide into sixteen equal portions and set aside. Heat two tablespoons of olive oil in a pressure cooker and add cumin seeds, coriander seeds, black peppercorns and black cardamoms and stir-fry for half a minute on medium heat. Add ginger, garlic and red chilli powder. Add boneless mutton pieces and chana dal. Add two cups of water and bring to a boil. Put the lid on and cook under pressure till six whistles are given out. This may take about twenty five minutes. Open the lid when the pressure has reduced. Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool. Grind mutton and chana dal mixture to a smooth consistency. Add garam masala powder, mace and green cardamom powder and salt. Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one portion in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundel and flatten slightly. Similarly shape the rest of the mutton mixture and stuffing. Heat sufficient oil in a frying pan and shallow fry the kababs till golden. Drain and place on an absorbent paper. Serve hot with onion rings and mint chutney