Mutton Shami Kebab

For The Shami Masala-

1. Heat a non-stick pan & add all the dry spices. Roast them till they are fragrant.
2. Once done, cool completely & grind to a fine powder. Keep aside.

For the Kebab

1. In a pressure cooker, add mutton pieces along with all the ingredients mentioned.
2. Cover the cooker with its lid and give it 8-10 whistles.
3. Once done, let the pressure release completely, open & check. If the mutton literally falls off the bone it’s done correctly.
4. Now allow the excess water to evaporate but don’t dry it out completely as you will need it for grinding this mixture.
5. Transfer the mixture in a wide open vessel so it cools quickly. Once cool enough to handle, remove the bay leaf, ginger & bones.
6. Put the mixture in a grinder jar & grind to a smooth paste.
7. Transfer it back to the same open vessel.

For an additional flavour component (optional but highly recommended)

1. Heat oil in a tempering pan, add onion & sauté till golden brown.
2. Add ginger garlic paste and let the rawness disappear.
3. Then add prepared shami masala & salt. Mix and quickly take it off of the flame & allow it to cool down.

To Finish The Shami Kebab

1. Add the above to the ground mutton mixture along with the prepared tadka. Mix everything well with your hand.
2. Now take small portions & shape them into flat & round kebabs.
3. Heat oil in a pan & shallow fry them on medium flame till they are well heated through golden brown color on both the sides.
4. Serve hot along with onions, lemon wedges & green chutney on the side.