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Shami Kebab


  • Author: Nithya Narasimhan
  • Prep Time: 5 Minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x

Description

The Hyderabadi Mutton Shami kabab is a great starter dish for lunch or dinner and can even be had as a tasty snack.  It is perfectly spiced with intoxicating spice blend and makes everything better!


Scale

Ingredients

  • 300 grams – Minced mutton
  • 1/4 cup – channa dal
  • 6 garlic pods
  • 2-inch ginger pieces
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1 teaspoon oil
  • 2 teaspoon fennel seeds
  • 1 teaspoon peppercorns
  • 3 dry red chillies
  • 1 cardamom
  • 2 cloves
  • 1 teaspoon salt.
  • 2 teaspoon oil (for shallow fry)

Instructions

  1. Heat oil in a pan, once the oil is heated up. Add minced mutton, channa dal, ginger, garlic, peppercorns, cardamom, cloves, dry red chillies, fennel seeds, mint and coriander leaves.
  2. Over low medium heat, stir and cook. The water from the mutton naturally comes off. Keep stirring until the moisture is completely absorbed.
  3. Slowly stir and cook for 15 to 20 minutes, till the mutton is well cooked. You can check for the doneness, just by pressing the channa dal and minced mutton.
  4. Bring the mixture to room temperature and add to a blender and grind to a fine mixture.
  5. Transfer the mixture to a bowl and knead for 2 minutes to make a smooth dough.
  6. Take a lemon sized ball and gently press in your palm to make a round shape and set aside.
  7. Add oil To a pan, over low- medium heat, place the kebab gently and cook for 1 or 2 minutes till the kebabs turn to a nice golden colour.

Notes

Tips to prepare the best mutton Shami kabab:

 

  • 1.You may Refrigerate the ground dough in the fridge so that it binds better for frying. 
  • 2.You may also Dip the patties in the whisked egg so that it binds better and does not crack or fall apart during frying. 
  • 3.Cook the mutton till it is tender so that it gets a crunchy texture when fried later.
  • Tender meat is when the water content from it has evaporated to give you a brownish colour. 
  • 4. Cook the minced mutton over allow heat for 20 mins stirring continuously, otherwise the meat would brown quickly and stick to the bottom of the pan.
  • Category: starter, Snacks, Sides
  • Method: stovetop
  • Cuisine: Indian

Keywords: shami kabab, shami kabab recipe, mutton kebab, kebab recipe