Mutton Shami Kabab | Shami Kebab
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Mutton Shami Kabab | Shami Kebab | Spiced Mutton and Lentils Kebab | How to make Mutton Shami Kebab at Home with video and step by step instructions and images.
Mutton Shami Kabab | Shami Kebab is a popular appetizer of the Indian Subcontinent that offers a delightful textural experience with every bite. It has a crispy exterior with creamy melt-in-mouth interior. The taste is a blend of savory, aromatic, and subtly spicy notes that come together in perfect harmony.
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Why Should You make Shami Kebabs
Versatile appetizer or side dish
Control over meat quality and ingredients ensuring healthy and delicious home made product.
Good source of protein and fiber. Does not need much oil.
Crowd pleasing appetizer.
What is Mutton Shami Kabab
Shami Kababs are made from typically mutton mince, mixed with chana dal (lentils), onions, fresh coriander-mint leaves and a blend of aromatic spices. The mixture is then shaped into flat tikki or patties and shallow fried until golden and crisp.
Shami Kebabs are thought to have originated in the Indian subcontinent, particularly in the region of Awadh (now in Uttar Pradesh, India).
Ingredients
For Measurements refer to the RECIPE CARD further below.
Minced mutton – leg cut
Chana dal – soaked for 15 minutes
Onion
Green chilies
Ginger/Garlic
Whole spices – bay leaf, pepper corns, green cardamom, few seeds from black cardamom, cloves, whole red chili, cinnamon stick, cumin seeds, shahjeera seeds
Spice powders – turmeric powder, salt, coriander powder, red chili powder, garam masala powder
Water – for cooking
Egg– only egg-white for binding
Barishta – caramelized onions for flavoring the sham kebabs
Fresh mint and coriander leaves
Lime juice
Rose water
Video
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How to make Mutton Shami Kebab at Home
Prepare and Cook Shami Kebab Mixture
In a pressure cooker, place the minced meat with green chili, onion, ginger, garlic, chana dal, bay leaf, pepper corns, green cardamoms, black cardamom seeds, cloves, red chili, cinnamon, cumin seeds and shahjeera seeds.
To this add turmeric powder, salt, coriander powder and red chili powder. Reserve some coriander powder, salt and red chili powder to be added later.
Finally add water.
Cook until dal and mince mutton are cooked
Dry out excess liquids by cooking on medium to high flame.
Set aside to cool.
Once cool, discard the whole spices
Transfer the keema mixture to a chopper.
Add Barishta (caramelised/fried onions) and remaining green chilies, some coriander and mint leaves.
Run the chopper till the mixture is smooth.
Transfer this smooth mixture into a mixing bowl.
Now add lime juice, garam masala powder, remaining quantity of red chili powder and coriander powder, egg white (with a pinch salt and pepper) and rose water.
You may again add some chopped mint and coriander leaves. Mix well.
Cover and refrigerate for an hour to let the mixture dry up and bind better.
Shape and Shallow Fry Mutton Shami Kabab
After an hour take out the minced meat mixture from the refrigerator.
Grease your palms. Take small portion of mixture in your hand. Shape it into flat kebabs.
Similarly make more shami kababs from the keema mixture.
Shallow fry on skillet till both sides of each kebab turn golden brown.
Serve hot with green coriander chutney.
What to serve with Shami Kebabs
Serve Shami Kababs with Coriander Mint Chutney or Hot Chili Garlic Chutney. You could wrap it in a tortilla just like Paneer Frankie.
Enjoy Mutton Shami Kababs with a cool Mint Lassi or Masala Boondi Lassi.
Tips
Use leg cut of mutton for Shami kabab.
You can use chunks of mutton instead of minced meat for a pulled meat like effect.
Dry the water completely from the mixture.
You may mash with a spoon. Electric chopper works just as good. Refrain from using a mixer blender.
You may dip the kebab in egg white instead of adding the egg white to the kebab mixture.
Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.
Recipe Card
Mutton Shami Kabab | Shami Kebab
Equipment
- 1 mixing bowl
- 1 skillet
- 1 electric chopper
Ingredients
- 200 gm minced meat leg portion
- 2 tbsp chana dal soaked for 15 minutes
- 1 small onion
- 4 green chilis
- ½ inch ginger
- 3 cloves garlic
Whole spices
- 1 bay leaf
- 6 pepper corns
- 2 green cardamom
- Few seeds from black cardamom
- 4 cloves
- 2 whole red chili
- ½ inch cinnamon
- ¼ tsp cumin seeds
- 1/8 tsp shahjeera seeds
Spice powders
- ¼ tsp turmeric powder
- ½ tsp salt
- 1 tsp Coriander powder
- ½ tsp red chili powder
- ¼ tsp garam masala powder
- ½ cup Water
- 1 Egg
- ¼ cup barishta
- Handful mint leaves
- Handful coriander leaves
- Juice of 1 lime
- ½ tsp rose water
Instructions
Prepare and Cook Shami Kebab Mixture
- In a pressure cooker, place the minced meat with green chili, onion, ginger, garlic, chana dal, bay leaf, pepper corns, green cardamoms, black cardamom seeds, cloves, red chili, cinnamon, cumin seeds and shahjeera seeds.
- To this add turmeric powder, salt, coriander powder and red chili powder. Reserve some coriander powder, salt and red chili powder to be added later.
- Finally add water.
- Cook until dal and mince mutton are cooked.
- Dry out excess liquids by cooking on medium to high flame.
- Set aside to cool.
- Once cool, discard the whole spices.
- Transfer the keema mixture to a chopper.
- Add barishta and remaining green chilies, some coriander and mint leaves.
- Run the chopper till the mixture is smooth.
- Mix well.
- Cover and refrigerate for an hour to let the mixture dry up and bind better.
Shape and Shallow Fry Mutton Shami Kabab
- After an hour take out the minced meat mixture from the refrigerator.
- Grease your palms. Take small portion of mixture in your hand. Shape it into flat kebabs.
- Similarly make more shami kababs from the keema mixture.
- Shallow fry on skillet till both sides of each kabab turn golden brown.
- Serve hot with green coriander chutney.
- Drain shami kebabs on absorbent paper.
Video
Notes
- Use leg cut of mutton for Shami kabab.
- You can use chunks of mutton instead of minced meat for a pulled meat like effect.
- Dry the water completely from the mixture.
- You may mash with a spoon. Electric chopper works just as good.
- Refrain from using a mixer blender.
- You may dip the kebab in egg white instead of adding the egg white to the kebab mixture.
FAQ
Why does the Kabab split while shallow frying
Either the Chana dal is too much or liquids have not dried.
How to fix the splitting
Either dry up the liquids from the mixture or add some boiled and mash potato.
What other variations of Shami Kabab
Shami kebabs can also be made from chicken or beef or a combination.
Can I use any lentil other than Chana dal
Authentically sham kababs are made using chana dal and meat.
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I tried it at my home and It was Delicious
Wow! So happy to know.