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Tender, melt-in-your-mouth mutton kebabs infused with the bold, spicy flavors of Rajasthan. A perfect appetizer or side dish, these pan-fried patties are rich with chana dal, aromatic spices, and a hint of smokiness characteristic of Marwari cuisine.
For 4 servings
Pressure Cook the Kebab Mixture
Dry the Cooked Mixture
Cool and Grind
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Tender, melt-in-your-mouth mutton kebabs infused with the bold, spicy flavors of Rajasthan. A perfect appetizer or side dish, these pan-fried patties are rich with chana dal, aromatic spices, and a hint of smokiness characteristic of Marwari cuisine.
This rajasthani recipe takes 85 minutes to prepare and yields 4 servings. At 575.87 calories per serving with 30.15g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Optional: Dhungar (Smoking) Method for Authentic Flavor
Shape the Kebabs
Shallow Fry the Kebabs
Serve
Replace mutton with 2 cups of boiled and mashed raw bananas (kachhe 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.
Create a filling of finely chopped onions, mint, and a small piece of paneer. Place a small amount in the center of each patty before sealing and frying.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron. It helps in forming hemoglobin and preventing anemia.
The combination of protein from mutton and complex carbohydrates from chana dal provides a sustained release of energy, keeping you full and energetic for longer.
A serving of 3 Marwari Mutton Shami Kebabs contains approximately 280-320 calories, depending on the fat content of the mutton and the amount of ghee absorbed during frying.
Mutton Shami Kebab can be part of a healthy diet in moderation. It is an excellent source of protein and iron. However, it is also high in saturated fat and calories due to the mutton and frying process. To make it healthier, you can pan-fry with minimal ghee or try baking/air-frying them.
The most common reason is excess moisture in the kebab mixture. Ensure you completely dry out the cooked mutton-dal mixture before grinding. Another reason could be insufficient binding; make sure to add the roasted besan, or even a beaten egg, to help hold the patties together.
Yes, absolutely. You can shape the kebabs and store them in an airtight container in the refrigerator for up to 2 days before frying. You can also freeze the shaped, uncooked patties for up to a month. Thaw them in the refrigerator before frying.
Dhungar is a traditional technique of infusing food with a smoky flavor using hot charcoal and ghee. While not strictly necessary, it adds a distinct, authentic smoky aroma that is characteristic of Rajasthani cuisine and greatly enhances the flavor of the kebabs.
Yes. To bake, preheat your oven to 200°C (400°F). Place the kebabs on a baking sheet lined with parchment paper, brush them with a little ghee, and bake for 15-20 minutes, flipping halfway through. For an air fryer, cook at 180°C (360°F) for 12-15 minutes, flipping once.