(1)    Place a flat pan on the big burner. Keep the flame in HIGH mode. Add thinly chopped onions. (2 medium sized onions). Start stirring the onions without adding any oil for 50 to 60 seconds.

(2)    Then add the below –

• Cinnamon – 2 (small size – break them into small pieces and add)
• Clove – 4
• Green chilli – 3 or 4 (break and put)
• Coriander leaves – few
• Mutton – 100 grams (kheema mutton)

Stir a little (for 10 seconds) then add the below

• Chilli powder – 1/4 tablespoon
• Garam masala – 1/4 tablespoon
• Cumin powder – 1/4 tablespoon
• Coriander powder – 1/2 tablespoon
• Turmeric powder – 2-pinch (less than 1/4 tablespoon)
• Salt – 1/4 tablespoon

Start stirring so that all the contents get mixed well.

(3)    Now, turn the flame to LOW mode. Stir the contents well for 4 to 5 minutes in LOW flame. The water content in onion and mutton will dry as we stir them in low flame for 5 minutes.

(4)    Keep the pan with the contents next to our stove – leave the contents to cool a little down to room temperature. We can either keep it under fan to cool soon or just keep it aside from stove.

(5)    Once the onion, mutton and masala cool down, put them in a mixer jar. Grind them to a rough paste by running the mixer for 45 to 50 seconds. Transfer the paste to a bowl.

(6)    Take 100 grams of (split) gram dal in our mixer jar. Just run the machine for 5 to 10 seconds. We can obtain powder of gram dal. Mix the ‘gram dal powder’ and ‘mutton + onion’ paste together to get a dry hard dough.

(7)    Pour 1/2 tablespoon of oil on the dough and apply it all over with our hands.

(8)    Place a tawa on the big burner – turn on the flame. Pour 4 tablespoons on the tawa and spread it all over the face of tawa. Let the oil get hot enough to cook our shamia. Turn the flame to LOW mode now.

(9)    Wash our hands and wipe it dry with a clean towel. Then, apply a little of oil on both hands.

• Take a little of the dough (mutton + gram dal mix) and press nicely for 5 seconds with our hands. By pressing the dough, it becomes more softer and tightly packed to roll easily.
• Then, start rolling it into small balls with both of our hands.  (Just like making roti balls – make balls the size of a lemon – it will be good enough)
• Once the balls are formed, press them in between our hands so that they expand and form a circular shape (like a cutlet or burger patty)
• Place the flat circular dough pieces on the pan with hot oil on it.
• Repeat the same for rest of the dough (to make cutlet shaped dough).

(10)    Once the shamia gets fried on one side, use two spoons to flip them to the other side for frying. Repeat the same for all the shamia pieces that we made.

Once the shamia pieces get fried on both sides, place them on a plate.

Thus, our mutton shamia is ready and can be tasted now.