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Shami Kabab Aur Qaliamba is a combination of spicy and tangy. Chef Harpal Singh Sokhi shares the recipe for these meaty and tangy dishes.
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Ingredients
For Kabab
5-6 tbsp oil
1 tsp black cumin seeds
1 tbsp chopped ginger
1 tbsp chopped garlic
3-4 chopped green chillies
400 gm mutton kheema
1/2 cup roasted split chickpeas
1 tbsp red chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
salt to taste
12-15 mint leaves
1 cup fried onions
1 tsp crushed black pepper
1 tsp cardamom powder
2 eggs
1 tbsp corn flour
7-8 tbsp oil
For Qaliamba
2 cups sugar
2 cups water
3 sliced raw mangoes
1 tbsp Nigella seeds
1 tsp crushed black pepper
PREPARATION
- For kababs, heat oil in kadhai, add black cumin seeds, ginger, garlic, green chillies, and mutton kheema and mix well.
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- Now add roasted split chickpeas, red chilli powder, coriander powder, turmeric powder, garam masala, and salt and mix well.
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- As soon as the kheema dries sufficiently, add mint leaves, fried onions, and crushed black pepper to it and remove the kadhai from heat.
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- For Qaliamba, heat sugar and water in a pan and add sliced raw mangoes, nigella seeds and crushed black pepper to it. Cook till the mangoes soften.
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- Next, grind the kheema in a mixer and add cardamom powder, egg, and corn flour to it and mix well.
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- Make kabab patties with the kheema dough.
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- Beat egg in a bowl. Dip the kabab in the egg and place on the tawa.
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- Shallow fry the kababs from both sides.
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- Serve Shami Kababs with Qaliamba, garnish with mint leaves.
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