Mutton Shami kebabs ( Lucknawi Tundae ke kebabs style )

Having lived in Lucknow for 4 years, I have tasted a lot of traditional recipes which are otherwise rare to get else where....Tundae ke kebabs are one of them....The kebabs are melt in your mouth goodness with a very delicate combination of various spices.....My mom makes a very close version of these kebabs....It's a little bit of work to get the dough for kebabs together , but it's worth all the efforts...I made these for the Sunday brunch and enjoyed them with laccha parantha and mint and coriander chutney....Do give this recipe a try...

All you need is ( makes 20- 22 kebabs )

Mutton mince- 500 gm
Chane ki daal\ split chickpeas- 1\2 cup
Black pepper corns- 10-12
Cloves- 10-12
Javtri- 1 inch piece
Cinnamon- 2 inch piece
Black cardamom- 4-5
Cumin seeds- 1 tsp
Onion- 2 cups ( finely chopped )
Garlic- 10-12 cloves
Ginger- 2 inch piece
Green chilies- 3-4
Garam masala powder- 2 tsp
Amchoor powder\ dry mango powder- 2 tsp
Salt - to taste
Eggs-2
Fresh coriander- 1 cup ( chopped )
Oil for frying
Kewda essence- 4-5 drops

Optional

Piece of coal ( I asked my press vala bhaiya to give me a few pieces )

Method of preparation

Wash and soak split peas in water for 2 hours
Drain and keep aside
Make a bouquet garni  ( tie in a cloth piece ) of black pepper, cloves , javitri, cinnamon, black cardamom and cumin seeds
In a pressure cooker, add mutton mince, split chick peas , bouquet garni of spices,a cup of water and a tablespoon of salt and cook till mutton and lentil are cooked ( approx 2-3 whistles )
Mean while, fry the onions till golden brown
In a blender, blend together fried onions, green chilies, ginger and garlic
Add little water if required
When the mutton is cooked, strain the excess water and squeeze the bouquet garni nicely
Blend the mutton in a blender to make a smooth dough
Add the onion mixture, garam masala, eggs, dry mango powder and fresh coriander
Mix everything nicely

Optional

Heat a piece of coal till red on the gas stove
Place a piece of aluminium foil on the mutton and keep the red hot coal on that piece
Sprinkle a few drops of kewda essence on top of the coal and immediately close the lid of the bowl
Keep aside for 5 minutes

If not smoking the dough, add the kewda essence directly in the dough and mix nicely
Make small patties and shallow fry from both the sides till golden brown
Serve hot with green mint and coriander chutney and laccha paratha