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A delightful twist on the classic Mughlai starter. These kebabs feature a tender, spiced minced mutton and lentil patty with a surprise boiled egg center, shallow-fried to perfection. A truly royal snack.
For 4 servings
Pressure Cook the Kebab Base
Prepare Eggs and Grind the Mixture
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A delightful twist on the classic Mughlai starter. These kebabs feature a tender, spiced minced mutton and lentil patty with a surprise boiled egg center, shallow-fried to perfection. A truly royal snack.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 645.47 calories per serving with 46.62g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Assemble the Kebab Mixture
Shape the Kebabs
Shallow Fry to Perfection
Serve
Replace the mutton mince with 2 cups of boiled and mashed raw bananas (kacche kele) or yam (suran). The rest of the process remains the same.
Use chicken mince instead of mutton. Reduce the pressure cooking time to 3-4 whistles as chicken cooks faster.
Instead of a boiled egg, you can fill the kebabs with a mixture of crumbled paneer, chopped nuts, or a small cube of cheese.
For a lower-fat version, shape the kebabs and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through, or cook them in an air fryer.
Combining mutton, chana dal, and eggs, these kebabs are packed with high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
The complex carbohydrates from chana dal and the protein and fats from mutton and egg provide a balanced source of energy that releases slowly, keeping you full and energized for longer.
The whole spices used, such as cinnamon, cloves, and cardamom, are not just for flavor. They contain antioxidants and have anti-inflammatory properties that contribute to overall health.
A single Anda Shami Kebab contains approximately 180-220 calories, depending on its size and the amount of oil absorbed during frying. This estimate includes the mutton, dal, egg, and other ingredients.
Anda Shami Kebab is a good source of protein and iron. However, since it is shallow-fried, it can be high in fat and calories. To make it healthier, you can pan-fry with minimal oil or bake it in an oven or air fryer.
The most common reason is excess moisture in the kebab mixture. Ensure you dry out all the water after pressure cooking. Other reasons include not enough binding agent (the raw egg) or not chilling the mixture before shaping.
Yes, you can. Cook the mutton and dal mixture in a heavy-bottomed pot with a lid. It will take longer, about 45-60 minutes, for the ingredients to become completely tender. You may need to add a little extra water during the process.
Yes, they freeze very well. Shape the kebabs and place them on a tray in a single layer. Freeze until firm, then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.
They are traditionally served as an appetizer with mint-coriander chutney, lemon wedges, and sliced onions. They can also be used to make a kebab roll by wrapping them in a paratha or naan with salad and chutney.