Iftaar special! How to make Haleem and Shami Kebab

Recipes by chef Sabir Khan, banquet tandoor chef at Jaypee Greens Golf and Spa Resort, Noida.

Haleem

Made with lamb, lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.

Ingredients

  • ½ tsp lamb (boneless)
  • 150 gm moong dal (washed)
  • 100 gm wheat (broken)
  • 500 ml desi ghee
  • 10 cloves
  • 4 bay leaves
  • 1 gm saffron
  • 30 gm green chilly paste
  • 10 gm turmeric powder
  • 6 gm mace
  • 10 gm green cardamom
  • 50 gm ginger paste
  • 50 gm ginger, grated
  • 150 gm onion, fried
  • 3-4 litre lamb stock
  • Salt to taste

Method

  • Wash and soak all the lentils and broken wheat together for 2 hours.
  • Take a heavy bottom handi and add ghee to temper it with whole spices- cloves, bay leaf and green cardamom.
  • When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
  • Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
  • Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
  • Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
  • Check for the seasoning and serve with choice of breads.

Mutton Shami Kebab

Mutton shami kebabs are a perfect snack option during Ramadan and also a great side dish to be served with chicken biryani.

You can serve with onion rings, lemon and dhaniya pudina chutney.

Ingredients

  • 500 gm boneless mutton
  • 1 cup chana dal
  • ½ tsp turmeric powder
  • 10 cloves garlic
  • 2 inch ginger
  • 3 green chillies finely chopped
  • ¼ pecans finely chopped
  • 3 sprig mint leaves
  • Salt as required
  • Oil as needed
  • 4 red chillies
  • 1 tsp black pepper powder
  • 5 cloves
  • ½ inch cinnamon stick
  • 2 cardamom
  • ½ tsp shahi jeera
  • 2 black cardamom

Method

  • Wash and soak chana dal for minimum 1 to 2 hours.
  • Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt ginger, garlic and whole spices.
  • Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
  • Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
  • Add finely chopped onion, chopped green chillies, chopped mint and coriander and mix nicely till everything incorporates well.
  • Heat a wide pan and grease it with 1-2 tablespoon oil.
  • Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
  • Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.

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