Nawab 4 Mint Download

The recipe for these shami kebabs differs slightly than the tunde ke kebabs I have posted earlier. While both of them are soft and silky smooth in the mouth, unlike the tunde ke kebabs, shami kebabs have a mint-onion stuffing in them. And while the original tunde kebab recipe claims to have 160 spices in it, the spices more or less in both the recipes I use are the similar with a slight variation in the quantities.

5.0 from 1 reviews Shami Kebabs: Lamb kebabs with mint onion stuffing Print Cuisine: Indian Serves: 15-18 Ingredients Pressure cook together--- kg mutton mince (keema), washed and drained well, squeeze water through the strainer cup channa dal--- soaked & drained 1 onion, sliced 10 flakes garlic- chopped 2" piece ginger, chopped 2 tsp coriander seeds 1 tsp cumin seeds, 3-4 cloves 2 green cardamom 1 black cardamom " stick cinnamon 4-5 peppercorns 1 bay leaf 2-3 dry whole red chillies salt, according to taste cup water for the filling: 1 onion, finely chopped 1 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh cilantro/coriander leaves 2 green chillies, finely chopped (or to taste) Instructions If using the pressure cooking, put all the ingredients in the pressure cooker and cook to give 2 whistles. Keep on low flame for 2 minutes after the second whistle and then remove. Let the pressure drop. Once pressure drops uncover the cooker. If any water is left, return cooker to heat and dry out water. If using the slow cooker, put all ingredients in slow cooker and cook for 4 hours on high setting. I did occasionally give it a stir now and then. Once the lamb looked cooked, I removed the lid and let the water dry out for a few minutes. Dry grind the minced meat mix in blender or food processor. Make sure not to add any water. The mixture should be dry else the kebabs will break while frying. You can discard the hard residue of illaichi, bay leaf, etc. Make sure the mixture is smooth. For the filling: Mix together the chopped onion, mint, cilantro and green chillies. To prepare the kebabs: Oil your hands a bit and make two tiny balls. Flatten both and sandwich them together with a tsp of the filling mixture. Press gently to stick together. Shallow fry in a little oil in a non stick skillet on medium heat till brown. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

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An oriental Vanilla fragrance, it features red rose, sandalwood, mint, vanilla, caramel, agar wood (oud) and saffron. It has a beautiful, cooling character vvith liveliness, lemon and lime peels are quite prominent, a few?real? herbs in the mix, cilantro leaf and mint and some lavender. Oudh is in staunch monotone and of the best quality. e24fc04721