Shami (singular)/Shamiya( plural) is yet another tender lamb meat delicacy. This recipe can be prepared by using minced meat or small boneless mutton pieces. This recipe is a combination of mild flavoured chana dal, fresh and tender meat, flavourful spices and aromatic herbs. Chana dal not only enhances the flavour of the recipe but also helps in binding the mixture. The juicy, tender and fully cooked lamb meat gives a luscious taste combing with aromatic and flavourful herbs and spices. This shamiya or you can say deep fried flattened meat ball is best eaten when clubbed with steamed hot bowl of white rice and khatti dal. Back home my mom always pack a box full for these delectable shamiya for my return journey.
A minimum of 12 hour bus drive from my native to Bangalore, not only make me tired but also leave me with no energy and the work upon return is much more tiresome…..so by just boiling out rice and cooking up some hot delectable dal and simply warming up these shami’s……a palatable and filling meal is ready for indulgence! A meal which not only satisfies your hunger, not only energieses you but also give you the taste of mom’s love…..Scroll down for the recipe…..
- 1/2 cup Chana dal, wash and soak dal for 1 hour
- 2 cup raw boneless Mutton pieces + 3 raw Mutton pieces *
- 1 Onion, peeled and sliced
- 1 Green chilli, deseeded and chopped
- 1 tbsp Garam Masala **
- 2 tbsp Red chilli powder
- 1/2 tbsp Turmeric powder
- 3 tbsp dry Coconut powder
- 1 tbsp Ginger-Garlic paste
- 3-4 springs fresh Coriander leaves, chopped
- 5-6 fresh Mint leaves, chopped
Pressure cook chana dal, raw mutton pieces, red chilli powder, turmeric powder, coconut powder, green chilli, ginger-garlic paste, sliced onions, garam masala and dry coconut powder with half cup of water till dal is cooked and mutton pieces are soft and tender.
If water is still remaining then on a medium flame, by stirring cook till water evaporates. The mixture should be very dry. Leave the mixture to cool.
Now grind the mixture to soft by adding the raw mutton pieces which are kept aside and salt.
Apply oil to your palms and take a small lemon sized ball from the mixture and flat it with fingers and set aside. Continue to do this with the remaining mixture till done.
Now heat oil in a heavy bottom cooking vessel and deep fry by placing one after the other until nice golden brown in color.
You can also shallow fry on a non-stick pan with little oil until golden brown in color.
Garinsh with coriander leaves and serve with piping hot white rice and khatti dal.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.
** For garam masala, make a smooth powder of 2 cardamoms, 2 cloves and 2 1″ inch pieces of cinnamon. If the powder is remaining store in air-tight container or zip lock bag.