hyderabadi kabab recipe

                  Hyderabadi kabab recpe

Ingredients:To be cooked with the meat:
Mutton (boneless): 500 gm.
Bengal gram dal: 75 gm.
Garlic: 2 pods.
Kashmiri Chilly powder: 2 tbsp, (if using ordinary chilly powder reduce by half)
Turmeric powder: 1/4 tsp.
Cinnamon: 1 stick.
Cloves: 4 to 5.
Cardamon: 3 or 4.
Water and salt as needed.
To be mixed with the cooked meat:Onion: 2, chopped.
Mint leaves: 1 sprig, chopped.
Cilantro/Coriander leaves: 2 sprigs, chopped.
Green chilly: 1 or 2, chopped (depending on your spice level).
Egg: 1, beaten.
Lime juice: 1 tbsp.

Oil for frying, (I used rice bran oil).
One sliced onion and half a lime to garnish.

Method:
Cook the meat with bengal gram dal, garlic, Kashmiri chilly powder, turmeric powder, cinnamon, cloves, and cardamon in a pressure cooker, add water and salt as needed. After one whistle simmer for 15-20 min. Allow it come to room tempt.
Grind/mince the cooked meat in a food processor.

To make it easy; I added the onion, green chilly, cilantro, and mint leaves into this and pulsed. Alternatively you can also chop them up and mix with the meat.

Transfer this back to the pressure cooker (with which you cooked the meat). Add the beaten egg, I would also suggest you to add half the beaten egg first because we do not want too much runny meat mix....it should hold to make into round kababs.....instead of adding the full egg, just add half and then see...if needed add the rest.

Now to infuse the smoky flavor....take a small piece of coal or if you do not have coal, just break a coconut shell                                                                           Take one piece and put it on top of your burner. Let it get really burnt and black.

Put the burning coal / coconut shell piece with the help of a tong into a small steel bowl....you have to work fast.

And place it in the cooker/vessel where you have kept the minced meat Or you can keep the small bowl in the pressure cooker and put the burning coal into it......immediately drizzle a tsp of ghee/clarified butter on to the burning coal at that moment the fire will burn out and smoke will come out and we have to trap that smoke....so as soon as you pour the ghee close the cooker or vessel with a lid...so that the smoke will not get out....leave it for 10 minutes....then open and make into small round patties.

Heat oil and shallow fry both sides in an iron skillet.

Serve hot with freshly sliced onion and lime...