Lucknawi - Mutton Shami Kabab
Bored by the banal city life we left for Agra- almost on a whim. Packed duffel bags , booked a room and we were well on our way to explore the rather known richness of the Mughal empire.....beautifully reposed in the banks of river Yamuna, Agra is one of the oldest cities in the country. Although I have seen the TAJ MAHAL many times before, it always leaves me awestruck. Traipisng through the hot stone terrace and uncovered mausoleums, which leave my soles almost hot and parched, I could feel tribulations of the bygone era, life was after all hard. I think. However the Mughal kitchen is what brings my sensory nerves alive and ticking ...the vastness of the Mughal kitchen, the poetic verses on evocative aromas and intoxicating platters of fine food. This is all what I'm yearning to talk about today ...
Although I have to admit that I cut short on the slow cooking techniques many a times, this is not the royal rasoi(kitchen). And talking of the royal kitchen, if you start thinking that I work chef quality gas ranges with a shining chimney atop to hush the smells away.ha! in my dreams.For now my kitchen is full of love and belly full of desires.No-No-dont get me wrong. Unlike most -designer gear is not for me, I dream of a kitchen with shiny breakfast table, dainty pretty plates and sprightly red cabinets.
But for now , I make peace with the utilitarian.
So lets get working in my standard utilitarian kitchen - where the only thing which is in abundance is zeal to make good food and the undying spirit to eat...
Mutton Shami Kabab
Yields 10-12 kababs
Ingredients for kababs:
Lamb (finely minced) – 500 gms
Bengal gram (chana dal) – 200 cup
Onion – one, diced small
Ginger – 1 inch piece, chopped fine
Garlic –7-8, chopped fine
Fresh coriander leaves – a scant handful torn from a bunch, chopped fine
Lemon juice – of 1/2 a lemon
Egg, beaten – 1
Ghee (clarified butter) to shallow fry
Vegetable oil – 1 tbsp
Salt to taste
Spices for kababs:
Cumin powder – 1/2 teaspoon
Green cardamoms – 2
Cinnamon – 1/5 stick or 1/4 tsp powdered
Cloves – 2-3
Red chilli powder – to taste
Bengali Garam masala – 1 teaspoon
peppercorns black – powdered 1 tsp
Coriander powder – 1/2 teaspoon
1) Wash the chana dal and soak it for a few hours
2) In a pan , roast all dry spices and grind.
3) Heat 1 tbsp of oil and add the Chana dal and minced meat with grind spices.Add about a cup of warm water, salt to taste. Cook till all the water in no more.Add the rest of the spices.
5) In a bowl, beat the egg with a pinch of salt.
6)To make the kababs, take a palm-sized portion of ground meat in your hand. Roll into a ball then slightly flatten it. Repeat the procedure
- Heat the oil in a pan. Press to flatten the kababs, then dip each into the egg mixture and place into the ghee to shallow fry.
For plating up you will need a few lemon slices and onion juliens. they work the best together: