Shami & Tunday

Kebabs

: Spiced Delicacies

In a pressure cooker, combine minced mutton, soaked chana dal, chopped onion, green chilies, ginger-garlic paste, cilantro, mint leaves, garam masala powder, red chili powder, turmeric powder, and salt.

Pressure cook for 3-4 whistles until the meat and dal are tender.

In a mixing bowl, combine tenderized mutton, raw papaya paste, ginger-garlic paste, chopped green chilies, cilantro, mint leaves, garam masala powder, red chili powder, and salt.

Mix well and marinate for at least 2 hours.

For Shami Kebab: Once the mixture is cooked, cool slightly and grind into a smooth paste. Shape into flat discs and shallow fry until golden brown on both sides.

For Tunday Kebab: Divide the marinated mixture into equal portions and shape into kebabs. Deep fry in hot oil until cooked through and golden brown.

Serve hot Shami & Tunday Kebab with mint chutney, sliced onions, and lemon wedges for a delicious appetizer or snack.