Mutton Shami Kebab

Name: Mutton Shami Kebab
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (boneless, cubed, preferably leg or shoulder); 0.5 cup chana dal (soaked for 1 hour, drained); 1 pcs onion (medium, roughly chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 2 pcs green chili (stem removed); 0.25 cup mint (fresh leaves, loosely packed); 0.25 cup coriander leaves (chopped, loosely packed); 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp garam masala; 1 tsp cumin seeds (roasted and crushed); 1 inch cinnamon stick (broken into pieces); 1 pcs black cardamom; 3 pcs green cardamom; 4 pcs cloves; 6 pcs black peppercorn; 1 pcs egg (beaten, for binding); 0.5 tsp salt; 4 tbsp oil (for shallow frying); 0.75 cup water (for pressure cooking)

RATING

4.6/5(112)

TASTE SCORE

10/10

Crispy, golden patties made from minced mutton and chana dal, delicately spiced and shallow-fried to perfection. These melt-in-the-mouth kebabs are a Hyderabadi classic, perfect for festive gatherings or a special evening snack served with mint chutney and sliced onions.

PREP

30m

COOK

40m

SERVES

2 PIECES

629 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the chana dal.
Wash the chana dal thoroughly and soak in enough water to cover for at least 1 hour. Drain and set aside.
pressure cook · ~25 min
Pressure cook the mutton mixture.
1.Combine mutton, soaked chana dal, onion, ginger, garlic, and green chili in a pressure cooker.
2.Add turmeric, red chili powder, salt, cinnamon, black cardamom, green cardamom, cloves, peppercorns, and ¾ cup water.
3.Stir well, close the lid, and cook on medium heat for 4-5 whistles until meat is tender and dal is mushy.
4.Allow pressure to release naturally. Open lid and check for any remaining water.
TIPMake sure the dal and mutton are cooked very tender — this ensures smooth kebabs.
prep · ~5 min
Dry out the mixture.
If any water remains in the cooker, turn on the heat and cook uncovered, stirring continuously, until the mixture is completely dry. This is crucial for binding.
TIPDon't rush this step — any moisture will cause the kebabs to break while frying.
rest · ~15 min
Cool the mixture completely.
Spread the cooked mixture on a wide plate and let it cool to room temperature.
mix · ~2 min
Grind to a smooth paste.
1.Transfer the cooled mixture to a food processor.
2.Add fresh mint, coriander leaves, crushed roasted cumin, and garam masala.
3.Pulse to a fine, smooth paste. Do not add any water.
4.Add the beaten egg and pulse again until well combined.
TIPA smooth, homogenous paste gives the kebabs their signature melt-in-the-mouth texture.
prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.
2.Shape each portion into a smooth, round patty about 2.5 inches wide and ½ inch thick.
3.Place the shaped patties on a plate, ready for frying.
TIPWet your palms lightly with water to prevent the mixture from sticking while shaping.
fry · ~15 min
Shallow fry the kebabs.
1.Heat 2 tbsp oil in a non-stick frying pan over medium heat.
2.Place 3-4 patties in the pan, leaving space between each.
3.Fry for 2-3 minutes on the first side until deep golden brown.
4.Flip carefully with a spatula and fry the other side for another 2-3 minutes.
5.Transfer to a paper towel-lined plate. Repeat with remaining oil and patties.
TIPKeep the heat at medium — high heat will burn the outside while keeping the inside cold.
garnish
Serve hot with accompaniments.
Arrange the hot kebabs on a serving platter. Garnish with sliced onion, lemon wedges, and fresh mint leaves.

PRO TIPS

What to keep in mind.

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

1
Soak chana dal for at least 1 hour to ensure it cooks as tender as the mutton.
2
Cook the mutton-dal mixture until bone-dry — any moisture makes patties fall apart.
3
Cool the mixture completely before grinding; hot mixture turns gluey in the processor.
4
Wet your palms lightly with water when shaping patties to prevent sticking.
5
Fry over medium heat only; high heat burns the crust while leaving the center undercooked.
6
Make a batch and freeze uncooked patties between parchment for quick future snacks.
7
Use a non-stick pan and minimal oil for an evenly crisp, non-greasy crust.