Mutton Shammi Kebab

by Shaheen Ali

Kebabs are an integral part of Mughlai cuisines. All non vegetarian eaters love to have kebabs as a snack or the side dish. Whether it’s veg or non veg, kebabs are super delicious and delectable and finishes in no time. Shami kebab is one such scrumptious recipe that belongs to Mughal Cuisine. Mutton pieces boiled with Bengal gram and whole spices and later blended to form a sticky and fibrous dough mix is shaped into a flat dish and shallow fried on a tawa. Shami kebabs are a perfect snack option during Ramadan and also a great side dish to Biryani.

My family has man carnivorous members who love to survive on mutton and chicken only. So when it’s Ramadan , you can very well imagine how crazy we go over food. Shami kebabs are one such kinds snack that is almost made everyday during Ramadan. We love to have it with a glass of sharbat, along with some biryani, and sometimes just like that. Sharing my most favorite kebab recipe today, so let us quickly check out the recipe.

Print Recipe
MUTTON SHAMI KEBAB
Course
snack
Cuisine mughlai

Prep Time
120 minutes
Cook Time 15 minutes
Servings
number
Ingredients
Whole Spices :
Course snack
Cuisine mughlai
Prep Time 120 minutes
Cook Time 15 minutes
Servings
number
Ingredients
Whole Spices :
Instructions
  1. Wash and soak chana dal for minimum 1-2 hours.
  2. Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt, ginger, garlic and whole spices.
  3. Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
  4. Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
  5. Add finely chopped onion, chopped green chilies, chopped mint and coriander and mix nicely till everything incorporates well.
  6. Heat a non stick pan/tawa and grease it with 1-2 tbsp oil.
  7. Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
  8. Similarly make rest of the kebabs and shallow fry from both sides till dark brown in color.
  9. Transfer the kebabs on a serving plate and serve with onion rings, coriander and mint dip and lemon.
Recipe Notes

If you liked this recipe, please drop in your valuable feedback in comments below. Thanks for stopping by!

Love : Shaheen

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2 comments

Sadia Mohamed June 11, 2016 - 1:18 pm

Salaam Shaheen! I Found your blog through Lubnas blog. Lovely space. Beautiful photographs and recipes. Good job!

Reply
Shaheen Ali June 11, 2016 - 1:50 pm

Walaikumassalam Sadia! Thank u so much for stopping by 🙂 Ramzan Mubarak to u and ur family.

Reply

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