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Melt-in-your-mouth patties made from finely minced mutton and chana dal, infused with aromatic whole spices. These authentic Mughlai kebabs are shallow-fried to a perfect golden brown, offering a silky-smooth texture and a rich, savory flavor.
For 4 servings
Cook the Kebab Mixture
Grind the Mixture
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Melt-in-your-mouth patties made from finely minced mutton and chana dal, infused with aromatic whole spices. These authentic Mughlai kebabs are shallow-fried to a perfect golden brown, offering a silky-smooth texture and a rich, savory flavor.
This mughlai recipe takes 80 minutes to prepare and yields 4 servings. At 643.78 calories per serving with 44.99g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kebabs
Shallow Fry the Kebabs
Serve
Replace mutton with 2 cups of boiled and mashed raw bananas (kachhe kele) or elephant foot yam (suran). The rest of the process remains the same.
Use boneless, skinless chicken mince instead of mutton. Reduce the pressure cooking time to 3-4 whistles as chicken cooks faster.
Create 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 or a single raisin before sealing and frying.
Mutton and chana dal provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Mutton is an excellent source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Spices like cinnamon, cloves, and cardamom are not just for flavor; they contain antioxidants and have anti-inflammatory properties that contribute to overall health.
The most common reason is excess moisture in the kebab mixture. Ensure you completely dry out the cooked dal and meat mixture before grinding. Another reason could be an improper meat-to-dal ratio or not using a binder like an egg.
Yes, you can. Cook the mixture in a heavy-bottomed pot with a lid. It will take longer, about 45-60 minutes, for the mutton and dal to become completely tender. You may need to add a little extra water during the cooking process.
For a vegan version, use a vegetarian base like raw banana or yam. To replace the egg as a binder, use 2 tablespoons of roasted gram flour (besan) or a 'flax egg' (1 tbsp ground flaxseed mixed with 3 tbsp water).
While traditionally shallow-fried for the best crust, you can bake them at 200°C (400°F) for 15-20 minutes, flipping halfway through. For air frying, cook at 180°C (360°F) for 12-15 minutes, flipping once. Brush them with a little ghee or oil before cooking for better results.
Shami Kebabs are a good source of protein and iron. However, they are shallow-fried, which adds to the fat content. To make them healthier, you can pan-fry with minimal oil, bake, or air-fry them.
One serving of four Shami Kebabs (approximately 195g) contains around 450-500 calories, depending on the fat content of the mutton and the amount of ghee absorbed during frying.