Can I make shammi kebab mixture ahead of time?

Yes, you can prepare and refrigerate the shaped kebabs or the ground mixture in advance, then fry just before serving.

Do I have to remove the whole spices before grinding?

It is best to remove cinnamon, cardamom pods, and cloves if you can find them, so the final texture stays smooth and pleasant.

Can I freeze shammi kebabs?

Yes, freeze them shaped and uncooked on a tray first, then transfer to a container with layers separated so they do not stick.

What should the cooked mutton and dal look like before grinding?

They should be fully tender and almost dry, with no loose liquid left in the pan or cooker.

Can I shallow-fry these in oil instead of ghee?

Yes, but ghee gives the classic rich Mughlai flavor and a better aroma on the crust.

Home / Recipes / mughlai / Shammi Kebab

mughlaiMediumnon vegetariangluten freenut freesoy free

Shammi Kebab

RATING

4.6/5(98)

TASTE SCORE

9/10

Tender mutton and chana dal kebabs with warm spices, ginger, and herbs, pan-fried until crisp outside and soft inside. This classic Indian kebab makes a rich, satisfying starter or side with onion rings and lemon.

PREP

25m

COOK

45m

SERVES

1 PIECE

278 cal

SERVINGS

METHOD · 8 STEPS

prep · ~120 min
Soak the chana dal.
Wash the chana dal well and soak it in enough water for 2 hours. Drain fully before cooking.
pressure cook · ~35 min
Cook the mutton and dal.
1.Add mutton, drained chana dal, onion, ginger, garlic, green chili, cinnamon, cardamom, cloves, black peppercorns, cumin seeds, salt, and water to a pressure cooker.
2.Mix once and cook on medium heat until pressure builds.
3.Pressure cook for 20 to 25 minutes, until the mutton is very tender and the dal is soft.
4.Let the pressure drop naturally before opening the cooker.
TIPUse just enough water so the mixture cooks but does not turn soupy.
saute · ~8 min
Dry out the mixture.
Transfer the cooked mixture to a wide pan if any moisture remains. Cook on low heat, stirring often, until the liquid dries out completely and the mixture looks thick.
TIPA dry mixture gives kebabs that hold shape well and do not break in the pan.
mix · ~7 min
Grind and mix the kebab base.
1.Remove and discard the cinnamon, cardamom pods, and cloves if easy to find.
2.Cool the mixture slightly.
3.Grind it to a smooth, thick paste without adding water.
4.Mix in egg, coriander leaves, and mint until evenly combined.
rest · ~10 min
Rest the mixture.
Cover and rest the kebab mixture for 10 minutes so it firms up and is easier to shape.
assemble · ~5 min
Shape the kebabs.
Divide the mixture into 8 equal portions and shape each one into a flat round kebab.
fry · ~10 min
Shallow-fry the kebabs.
1.Heat 1 tbsp ghee in a heavy pan over medium heat.
2.Place the kebabs in the pan without crowding.
3.Cook until the bottom is golden and crisp, about 3 to 4 minutes.
4.Flip gently, add the remaining ghee as needed, and cook the other side for 3 to 4 minutes.
TIPHandle the kebabs gently while turning because they are soft when hot.
serve
Serve hot.
Serve the shammi kebabs hot as a starter or side.

PRO TIPS

What to keep in mind.

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

1
Cook off every last bit of moisture before grinding; a damp mixture makes shammi kebabs crack and stick in the pan.
2
Let the cooked meat-dal mixture cool slightly before grinding so it turns smooth and thick, not greasy or loose.
3
If whole spices are hard to spot, pulse the mixture first, remove any large spice pieces, then grind fully.
4
Resting the mixture after adding egg and herbs helps it firm up, making the kebabs easier to shape neatly.
5
Shape with lightly greased palms and make a slight thumb dent in the center so the kebabs cook evenly.
6
Fry on medium heat only; high heat browns the outside too fast before the center sets.
7
Freeze shaped uncooked kebabs on a tray, then store stacked with parchment so you can fry them straight from chilled.