Soft and delicately spiced mutton shami kabab is combination of minced mutton, chana dal and few aromatic spices. In Hyderabad, lunch of Fridays is mostly shami kabab or keema fry, khatti dal and steamed white rice. Serve this melt in mouth kababs as side or snack or starter.
What is Shami Kebab?
Flattened meat balls made with mutton mince, chana dal, ginger garlic paste and garam masala are called shami kebabs. These are either shaped round or oblong. You can either shallow fry or deep fry these kebabs.
Making shami kebab is a four-step process. Cook, Grind, Shape and Fry. Spicy, tender and soft shami kebab are treat to palate.
About This Recipe
Hyderabad Style Mutton Shami Kabab is popular kabab recipe. Made with keema, chana dal and few aromatic spices these kababs are perfect party treat. After boiling keema, chana dal and spices till soft. These are then grind to make a fine paste. Upon cooling, shape these nto round to oblong and fry them till golden brown on all sides.
There are many variations of making this recipe. The recipe I am sharing with you is simple and easy to make. Though the recipe sounds simple, you need practice to shape and fry these kababs.
In my mom’s house, Friday lunch is mostly shami kabab or tala huva gosht (mutton fry) with khatti dal and chawal. This is one of the most satisfying and indulging meal combo.
Main Ingredients To Make Shami Kabab:
Mutton Mince | Keema: These days we can easily get mutton mince through online meat shops. Generally, boneless goat or sheep lean meat is cut into mince. If you are not able to get mince, then you can grind and make your own mutton mince at home. Check below in the recipe notes section.
Split Chickpea| Chana Dal: This gives binding, texture and taste to shami kabab. When you care planning to make shami kabab, try soaking chana dal 30 minutes before you start cooking. This will help in cooking the dal soft.
Onion: Adding finely chopped onion slices along with mince and chana dal will bring nice taste in the recipe. You an even add birista (fried onion). Add raw onion cooking the shami mixture and fried onion after cooking the shami mixture.
Dry Coconut Powder: Adding dry coconut powder is purely optional. But dry coconut powder will cut the smell of meat and give nice taste to kebabs.
Ginger-Garlic Paste: Like any other non-vegetarian recipe, this kabab recipe also calls for aromatic ginger-garlic paste. This will give taste, aroma and enhances the flavour of kebabs. Ginger-garlic paste also tenderizes the meat.
Garam Masala: Brings in flavour, taste and aroma in kebabs. Don’t forget to check my homemade garam masala recipe, which is perfect blend of spices and aroma.
Coriander & Mint Leaves: These aromatic herbs will bring refreshing taste in kebabs.
How To Make Mutton Mince At Home?
First take boneless mutton pieces, clean and wash them thoroughly.
Cut the pieces into 1’inch cubes. Add these pieces to colander and leave for 15 minutes.
Now add mutton pieces to a food processor or mixer and pulse till coarse.
Remove in a bowl and use it as required.
You can store this in zip lock bag in freezer till use.
If stored properly in freezer, minced meat stays fresh for 8-10 days.
What Can I use Instead Of Chana Dal In Shami Kabab?
Authentic shami kabab recipe include chana dal. But if it is not handy or you want to try other options, then you can use:
Besan | Chickpea Flour – Dry roast 2-3 tbsp. of chickpea flour and add it to cooked shami mixture. Combine well and shape the patties. Dry roasting chickpea flour will give nice aroma and taste in the recipe. Chickpea flour will help in binging and also in absorbing the extra moisture in the shami mixture.
Phutane | Fried Gram – Grind ½ cup of fried gram and make fine powder. Add this to shami mixture and mix well. Shape them into patties and fry. Fried gram will give nice texture to the kababs. This too helps in absorbing the extra moisture in the kababs.
Bread Crumbs: Even you can add 2-3 tbsp. of bread crumbs to shami mixture. This will impart little sweet taste to the shami. So, adjust the spice level accordingly.
Corn Flour: Adding 2-3 tbsp. of corn flour will help in binding the shami kabab. But adding corn flour will turn the kabab little hard.
Serving Suggestions Of Shami Kabab
Shami Kababs are versatile. You can serve these as side with dal and chawal.
Stuff shami kababs in burger or hot dog buns and make bun shami kabab.
You can even place these in roti or phulka and make roll.
Use in making stuffing sandwiches.
Relish this as snack or starter. Serve these with hari chutney.
Best Keema Recipes
Keema Fry – Andhra style mutton keema fry is spicy and delicious side dish recipe.
Gosht ka Mahekhaliya – Mutton pieces are cooked in spicy and tangy tamarind based gravy.
Keema Seviyan – Special thin variety of vermicelli is cooked along with mutton mince.
Aloo Keema – Delicious medley of potatoes and mutton mince.
Turkish Lamb Pides – Soft leaved bread stuffed with spicy lamb mince.
Frequently Asked Questions:
Why Is My Shami Kabab Breaking?
Shami kabab mixture should be dry. The ratio of mince, chana dal and water is very important. Cook till all the moisture absorbed. If the mixture is too wet, the kebabs will not hold shape and will break upon frying.
How Do You Thicken Shami Kebab Mixture?
Besan or phutane or corn flour or bread crumbs, thicken shami kebab mixture by adding any one of these ingredient.
- ½ cup Chana dal, wash and soak for 30 minutes
- 2 cups Mutton Mince, clean and wash thoroughly
- 1 Onion, peeled and sliced
- 1 Green chilli, deseeded and chopped
- 1 tbsp. Garam Masala
- 2 tbsp. Red chilli powder
- ½ tbsp. Turmeric powder
- 3 tbsp. dry Coconut powder
- 1 tbsp. Ginger-Garlic paste
- 3-4 springs fresh Coriander leaves, chopped
- 5-6 fresh Mint leaves, chopped
- Salt as per taste
- Oil for frying
Step By Step Recipe Of Mutton Shami Kabab
Step 1: Cooking
Pressure cook chana dal, mutton mince, red chilli powder, turmeric powder, dry coconut powder, green chilli, ginger-garlic paste, salt, sliced onions and garam masala with half cup of water. Cook till dal is soft and mince is tender.
If water is remaining in the shami mixture, cook on low flame till it Is dry. Keep stirring to avoid sticking at the bottom.
Leave this mixture to cool under fan.
Step 2: Grinding
Upon cooling add the mixture to a mixer jar.
Grind to smooth without adding water.
Check for salt. Add finely chopped coriander and mint leaves.
Mix well. Set aside.
Step 3: Shaping
Divide the shami mixture into equal size balls.
Apply oil to your palms and gently flatten each ball with fingers (as shown in the picture) and set aside. Continue to do this with the remaining mixture till done.
Step 4: Frying
You can either shallow fry or deep fry or air fry shami kababs.
For shallow frying, add 2-3 tbsp. oil to a pan and when it is hot, reduce the flame and add shami patties.
By turning on both the sides, fry till the shami patties turn nice brown on all the sides.
For deep frying, add enough oil to pan and heat it. When the oil is hot, reduce the flame and add shamis. Fry by turning in between. Fry till shamis turns nice brown on all the sides.
For air frying, pre-heat air fryer for 5 minutes at 2000 C. Spray or brush the basket with oil.
Arrange 6-8 shami patties in the basket depending on the size of air fryer basket. Spray or brush oil and cook for 10 minutes on 2000 C.
After 10 minutes, carefully turn the shami patties and cook for another 8-10 minutes. Air fry them until nice brown on all sides.
Add love to make these mutton shami kabab taste ‘yummy’.
Freezing | Meal Prep Instructions:
The above recipe yields 15 shami kababs. If you want to make these for big crowd, then you can store these kababs in two ways.
One is by storing the ground shami masala mixture (from step 2). Store the mixture in a clean and dry moisture free air-tight container in deep freezer. Stays good for 15 days.
Another method is by shaping the patties (from step 3) and lining them in zip lock bag. Do not over crowd them. Keep the bag in deep freezer. Stays good for 5-6 days.
Completely thaw the patties before frying them.
Amount Per Serving: Calories: 146Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 134mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 10g