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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.
For 4 servings
Pressure Cook the Mutton and Dal
Dry and Cool the Mixture
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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.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 446.7 calories per serving with 45.45g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Grind and Prepare the Kebab Dough
Shape and Fry the Kebabs
Serve Hot
Replace mutton with 2 cups of boiled and mashed raw bananas (kacche kele) or yam (suran). The rest of the process remains the same.
Use boneless chicken instead of mutton. Reduce the pressure cooking time to 3-4 whistles as chicken cooks much faster.
Make a small cavity in the center of each patty and fill it with a mixture of finely chopped onions, mint, and a small piece of paneer before sealing and frying.
Instead of shallow frying, brush the kebabs with a little ghee or oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also air-fry them at 180°C (350°F) for 12-15 minutes.
Both mutton and chana dal are rich in protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Mutton is an excellent source of heme iron, a type of iron that is easily absorbed by the body. Adequate iron intake is crucial for preventing anemia and maintaining energy levels.
The chana dal (split Bengal gram) provides complex carbohydrates and fiber, which help in providing a slow and steady release of energy, keeping you full for longer.
The most common reason is excess moisture in the kebab mixture. Ensure you dry out the cooked mutton-dal mix completely before grinding. Also, make sure the mixture is fully cooled, and the egg (or another binder) is well incorporated. Overcrowding the pan can also cause them to break.
Yes, you can. Cook the mutton and dal mixture in a heavy-bottomed pot with a lid. It will take significantly longer, about 60-90 minutes, for the mutton to become tender. You may need to add a little extra water during the cooking process.
Mutton Shami Kebabs are a good source of protein and iron. However, they are shallow-fried and contain saturated fat from the mutton. They can be part of a balanced diet when eaten in moderation. For a healthier option, consider baking or air-frying them.
A typical serving of 3 Mutton Shami Kebabs contains approximately 350-400 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee absorbed during frying.
Absolutely. You can prepare the ground kebab mixture and store it in an airtight container in the refrigerator for up to 2 days. Shape and fry the kebabs just before you plan to serve them for the best taste and texture.