Is Mutton Shami Kebab healthy?

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.

Why are my kebabs breaking while frying?

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.

Can I make these kebabs ahead of time?

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.

What is the 'Dhungar' method and is it necessary?

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.

Can I bake or air-fry these 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.

Home / Recipes / rajasthani / Marwari Mutton Shami Kebab

rajasthaniMediumnon vegetariangluten freenut freesoy free

Marwari Mutton Shami Kebab

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

35m

COOK

50m

SERVES

3 KEBABS

808 cal

SERVINGS

INSTRUCTIONS

7 steps. 50 minutes total.

7 STEPS

1
Step 1
- a.Pressure Cook the Kebab Mixture
- b.In a pressure cooker, combine the mutton keema, soaked and drained chana dal, roughly chopped medium onion, ginger garlic paste, and green chilies.
- c.Add all the whole spices (cinnamon, cloves, peppercorns, black cardamom, dried red chilies) and powdered spices (red chili, turmeric, coriander, cumin, garam masala) along with the salt.
- d.Pour in 1.5 cups of water and mix everything thoroughly.
- e.Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the mutton and dal are completely tender.
2
Step 2
- a.Dry the Cooked Mixture
- b.Let the pressure release naturally. Open the cooker.
- c.If there is any remaining liquid, turn the heat to high and cook, stirring continuously, until all the moisture has evaporated. The mixture should be very dry and start pulling away from the sides of the cooker. This step is crucial to prevent kebabs from breaking.
3
Step 3
- a.Cool and Grind
- b.Spread the cooked mixture onto a large plate or tray to cool down completely. This may take 30-40 minutes.
- c.Once cool, you can pick out and discard the larger whole spices like the cinnamon stick and black cardamom for a smoother texture.
- d.Transfer the mixture to a grinder or food processor and blend into a smooth, thick paste. Do not add any water during grinding.
4
Step 4
- a.Optional: Dhungar (Smoking) Method for Authentic Flavor
- b.Place the ground kebab paste in a large bowl and make a small well in the center.
- c.Heat the piece of charcoal over a direct flame until it is red hot.
- d.Place a small steel bowl (or a piece of onion peel) in the well. Carefully place the hot charcoal in it.
- e.Pour 1 tsp of ghee over the hot charcoal. It will start smoking immediately.
- f.Quickly cover the bowl with a tight-fitting lid and let it smoke for 5-7 minutes to infuse the paste with a smoky aroma.
- g.After 7 minutes, carefully remove the lid and discard the charcoal and small bowl.
5
Step 5
- a.Shape the Kebabs
- b.To the ground paste, add the finely chopped small onion, chopped coriander leaves, chopped mint leaves, and the roasted besan.
- c.Knead the mixture with your hands until everything is well combined.
- d.Divide the mixture into 12-14 equal portions. Lightly grease your palms with a little oil or ghee.
- e.Take each portion and shape it into a round, flat patty (tikki), about 2 inches in diameter and 1/2-inch thick.
6
Step 6
- a.Shallow Fry the Kebabs
- b.Heat 4 tbsp of ghee in a non-stick skillet or a heavy-bottomed pan over medium heat.
- c.Carefully place the shaped kebabs in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
- d.Cook for 4-5 minutes on one side until it becomes golden brown and crisp.
- e.Gently flip the kebabs and cook the other side for another 4-5 minutes until equally golden and crisp.
- f.Remove the cooked kebabs and place them on a plate lined with paper towels to absorb excess ghee.
7
Step 7
- a.Serve
- b.Serve the Marwari Mutton Shami Kebabs hot, garnished with onion rings and accompanied by lemon wedges and a side of green mint chutney.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
The mixture must be completely dry before grinding. Any moisture will cause the kebabs to break apart during frying.
2
Always cool the cooked mixture completely before grinding. Grinding a hot mixture releases steam, making the paste sticky and difficult to shape.
3
Using mutton keema with a bit of fat (around 20%) will result in more succulent and flavorful kebabs.
4
Roasting the besan before adding it is essential to remove its raw taste and improve its binding capability.
5
Fry the kebabs on medium-low heat to ensure they cook through evenly without burning the exterior.
6
For an extra rich texture, you can add one beaten egg to the ground mixture before shaping the patties.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace mutton with 2 cups of boiled and mashed raw bananas (kachhe kele) or yam (suran). The rest of the process remains the same.

Chicken

Use chicken mince instead of mutton. Reduce the pressure cooking time to 3-4 whistles as chicken cooks faster.

Stuffed Kebabs

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.

HEALTH BENEFITS

Why this is on our healthy list.

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Rich in Protein

Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.

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Excellent Source of Iron

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.

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Energy Booster

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.

QUESTIONS?

Frequently asked questions

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.

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Marwari Mutton Shami Kebab

For 4 servings

7 steps. 50 minutes total.

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