Melt-in-your-mouth mutton and lentil patties, infused with aromatic whole spices and pan-fried to a perfect golden-brown. A classic Mughlai appetizer that's rich, flavorful, and incredibly satisfying.
Prep25 min
Cook50 min
Soak30 min
Servings4
Serving size: 3 pieces
447cal
45gprotein
26gcarbs
Ingredients
500 g Boneless Mutton (Cut into 1-inch cubes)
0.5 cup Chana Dal (Rinsed and soaked for at least 1 hour)
1 medium Onion (Roughly chopped, for pressure cooking)
A rich, aromatic slow-cooked mutton stew where the meat becomes incredibly tender. This classic Mughlai dish, seasoned with a special blend of spices, is a true delicacy often enjoyed with warm naan.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
About Mutton Shami Kebab, Mutton Nihari and Butter Naan
Melt-in-mouth Shami Kebabs and aromatic Nihari with naan – a protein-packed, soul-satisfying feast!
This awadhi dish is perfect for dinner. With 1583.76 calories and 100.35000000000001g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
1 pcs
Black Cardamom
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
1 cup Water (For pressure cooking)
3 tbsp Coriander Leaves (Finely chopped)
2 tbsp Mint Leaves (Finely chopped)
1 large Egg (Lightly beaten, for binding)
0.25 cup Ghee (For shallow frying)
Instructions
1
Pressure Cook the Mutton and Dal
In a pressure cooker, combine the mutton pieces, drained chana dal, roughly chopped onion, ginger-garlic paste, green chillies, and all whole spices (dried red chillies, cinnamon, peppercorns, cloves, black cardamom).
Add turmeric powder, red chilli powder, salt, and 1 cup of water. Stir well to combine.
Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 25 minutes, until the mutton is fall-apart tender.
Allow the pressure to release naturally before opening the lid.
2
Dry and Cool the Mixture
Open the cooker. Check the mixture; if there is any remaining liquid, turn the heat to high and cook, stirring constantly, until all moisture has evaporated. The mixture should be very dry and pull away from the sides of the cooker.
Turn off the heat. Spread the cooked mixture onto a large plate or tray to cool down completely. This step is crucial for preventing the kebabs from breaking.
Once cooled, pick out and discard the hard whole spices like the cinnamon stick and black cardamom pod for a smoother texture.
3
Grind and Prepare the Kebab Dough
Transfer the completely cooled mixture to a food processor or a strong grinder. Grind in batches to a fine, smooth paste without adding any water. The resulting texture should be like a firm, non-sticky dough.
Transfer the ground paste to a large mixing bowl. Add the finely chopped small onion, coriander leaves, mint leaves, and the lightly beaten egg.
Knead the mixture gently with your hands until everything is well incorporated.
4
Shape and Fry the Kebabs
Lightly grease your palms with oil or ghee. Divide the mixture into 12 equal portions.
Take one portion and roll it into a smooth ball, then flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smooth out any cracks on the edges.
Heat ghee in a non-stick skillet or heavy-bottomed pan over medium heat. The ghee should be hot but not smoking.
Carefully place the shaped kebabs in the pan in a single layer, without overcrowding. Fry for 4-5 minutes on the first side until deep golden-brown and crisp.
Gently flip the kebabs using two spatulas and fry for another 3-4 minutes on the other side until equally browned and cooked through.
Remove the kebabs and place them on a wire rack or a plate lined with paper towels to drain excess ghee.
5
Serve Hot
Serve the Mutton Shami Kebabs immediately while they are hot and crisp.
Garnish with fresh coriander and serve with a side of green mint-coriander chutney, lemon wedges, and pickled onion rings (sirke wale pyaaz).
686cal
45gprotein
19gcarbs
49gfat
Ingredients
750 g Mutton Shanks (bone-in, also known as nalli)
0.5 cup Ghee
2 pcs Onion (medium, thinly sliced)
2 tbsp Ginger Garlic Paste
3 tbsp Whole Wheat Flour (also known as atta)
0.5 cup Yogurt (whisked until smooth)
1 tbsp Fennel Seeds (for nihari masala)
1 tsp Dry Ginger Powder (for nihari masala)
1 tsp Black Peppercorns (for nihari masala)
6 pcs Cloves (for nihari masala)
4 pcs Green Cardamoms (for nihari masala)
1 pc Black Cardamom (for nihari masala)
1 inch Cinnamon Stick (for nihari masala)
1 pc Bay Leaf (for nihari masala)
1 strand Mace (for nihari masala)
0.25 tsp Nutmeg Powder (for nihari masala)
2 tsp Kashmiri Red Chili Powder (for color)
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
4 cups Water (hot)
2 inch Ginger (for garnish, cut into juliennes)
3 pcs Green Chili (for garnish, slit lengthwise)
3 tbsp Coriander Leaves (for garnish, chopped)
1 pc Lemon (for serving, cut into wedges)
Instructions
1
Prepare the Nihari Masala
In a dry skillet over low heat, toast the whole spices: fennel seeds, black peppercorns, cloves, green and black cardamoms, cinnamon stick, bay leaf, and mace.
Toast for 2-3 minutes, stirring frequently, until they become fragrant. Be careful not to burn them.
Remove from heat and let the spices cool completely.
Transfer the cooled spices to a grinder. Add the dry ginger powder and nutmeg powder, and grind to a very fine powder. Set this fresh Nihari masala aside.
2
Brown the Mutton
Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp (berista). Remove half of the fried onions and set aside for garnish.
To the remaining onions in the pot, add the mutton shanks. Sear the meat on all sides for 5-7 minutes until it's well-browned.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Reduce the heat to low. Add the prepared Nihari masala, Kashmiri red chili powder, red chili powder, turmeric powder, and salt. Stir for 1 minute to cook the spices.
Add the whisked yogurt and stir continuously for 3-4 minutes until the oil begins to separate from the masala.
Pour in 4 cups of hot water, stir well, and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 3-4 hours. The key is a very gentle simmer, not a boil. The mutton should be fall-off-the-bone tender.
4
Thicken the Gravy
After the slow cooking is complete, skim off the layer of red oil (rogan/tari) from the surface and set it aside. This will be used for garnish.
In a small bowl, whisk the whole wheat flour with 1/2 cup of room temperature water to create a smooth, lump-free slurry.
Slowly and steadily pour the flour slurry into the simmering nihari, whisking constantly with your other hand to prevent any lumps from forming.
Increase the heat slightly to a medium-low and let the gravy cook for another 15-20 minutes, stirring occasionally, until it has thickened and the raw taste of the flour is completely gone.
5
Garnish and Serve
Turn off the heat. Ladle the hot Mutton Nihari into serving bowls.
Drizzle the reserved red oil (rogan) over each serving.
Garnish generously with ginger juliennes, slit green chilies, fresh coriander leaves, and the reserved fried onions.
Serve immediately with lemon wedges on the side, to be squeezed over just before eating. It pairs best with hot naan, khameeri roti, or sheermal.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
