Mutton Shami Kabab | Shami Kebab
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.
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.