Punjabi Shami Kebab

Ingredients

Method

1. 1

   Pressure Cooking the Mix

   Combine the mutton, soaked dal, whole spices, onion, ginger, and garlic in a pressure cooker with 1.5 cups of water. Cook on medium-high for 1 whistle, then lower the heat to simmer for 20-25 minutes until the mutton is extremely tender and the water is completely absorbed. If water remains after opening, cook it off on high heat while stirring constantly to avoid burning the lentils.

2. 2

   Cooling and Removing Spices

   Spread the cooked mixture on a large flat tray to cool to room temperature. It is crucial to remove the large whole spices like the cinnamon stick and black cardamom husks at this stage to prevent a gritty texture. The mixture should look dry and fibrous, not mushy or wet.

3. 3

   Grinding the Meat

   Once cooled, grind the mixture in a food processor or a traditional sil-batta (stone grinder). Pulse until you achieve a smooth, fine paste where the meat fibers are broken down but the mixture holds its shape. Do not add water during grinding, as this will prevent the kebabs from holding their form during frying.

4. 4

   Incorporating Aromatics

   Transfer the paste to a mixing bowl and add the chopped green chillies, cilantro, mint, and garam masala. Adjust salt if necessary. Knead the mixture by hand for 2-3 minutes to ensure the herbs are evenly distributed and the oils from the meat bind the spices together.

5. 5

   Adding the Binder

   Add the lightly beaten egg to the mixture. This acts as a binder and creates a protective coating that prevents the delicate kebab from breaking. The mixture should feel tacky but not sticky; if it feels too soft, refrigerate for 30 minutes to firm up.

6. 6

   Shaping the Patties

   Grease your palms with a little oil. Take a lemon-sized portion of the mix and roll it into a ball, then flatten it into a 2-inch disc about 1/2 inch thick. Ensure there are no cracks on the edges by smoothing them with your finger to prevent oil seepage.

7. 7

   Initial Searing

   Heat 2 tablespoons of ghee in a heavy-bottomed non-stick or cast-iron skillet over medium heat. Place 4-5 kebabs at a time, ensuring you do not overcrowd the pan. Let them sear undisturbed for 2-3 minutes until a dark golden-brown crust forms on the bottom.

8. 8

   Flipping Carefully

   Using a thin flat spatula, gently flip the kebabs. Because the meat is already cooked, you are only looking to develop a crisp exterior and heat the center. The aroma should be nutty from the ghee and toasted lentils.

9. 9

   Final Browning

   Cook the second side for another 2 minutes. The kebabs should be crisp on the outside and melt-in-the-mouth soft on the inside. If they feel too soft to flip, reduce the heat and let them firm up for an extra minute.

10. 10

    Resting and Serving

    Drain the kebabs on a paper towel for only 30 seconds to remove excess ghee. Serve immediately while hot, as the fats in the mutton will solidify as they cool, losing that signature silky texture.