Mutton Shami Kebab Recipe
Give this lip smacking Mutton Shami Kebab Recipe a try for a weekend party or even for the festival of Ramzan. It jas has a perfect blend of aromatic spices and a crunchy outer making it perfect to serve for festivals like Ramzan or even as an appetizer for parties along with a spicy green chutney.
Kebabs are an integral part of Mughlai cuisines and the Mutton Shami Kebab Recipe is one such scrumptious recipe that is packed with flavours from mint leaves, onions and green chillies. Make the kebab mixture ahead of time for the party and pan fry them fresh and serve it to your guests along with a spicy green chutney.
Serve Mutton Shami Kebabs as an appetizer for parties along with Dhaniya Pudina Chutney and your guests will absolutely love it.
If you like this recipe, you can also try other Kebab recipes such as
25 M
120 M
145 M
4 Servings
Ingredients
- 500 grams Mutton , boneless and washed
- 1 cup Chana dal (Bengal Gram Dal) , soaked fro 4 hours
- 1/2 teaspoon Turmeric powder (Haldi)
- 10 cloves Garlic
- 1 inch Ginger , roughly chopped
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 1/2 cup Mint Leaves (Pudina) , finely chopped
- Salt , to taste
- 2 tablespoons Ghee Whole spices
- 4 Dry Red Chillies
- 1 tablespoon Black pepper powder
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 5 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Ajwain (Carom seeds)
How to make Mutton Shami Kebab Recipe
To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger.
Saute for a few seconds and then add the boneless and washed mutton.
Saute and sear the meat for about 5 minutes. Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water.
Pressure cook the mutton and dal for 5 to 6 whistles. Turn the heat to low and simmer for about 3 to 4 minutes. Allow the pressure to release naturally and then open the pressure cooker.
If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated.
Once done turn off the heat and allow the shami kebab mixture to cool.
Attach the chopping blade to the food processor. Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste. Once done into the same jar add the onions, green chillies, and mint leaves. Pulse to combine all the ingredients.
Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds.
Place the Shami kababs into a preheated pan. Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides.
Transfer the Mutton Shami Kebabs into a serving plate and serve hot.
Serve Mutton Shami Kebabs as an appetizer for parties along with Dhaniya Pudina Chutney and your guests will absolutely love it.
