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Mutton Shami kebab is a traditional Mughlai-style snack of tender mutton pieces and chana dal, mixed with whole spices, fresh herbs, and aromatics. The mixture is ground to a smooth paste, formed into small patties, and usually shallow-fried until they are crispy on the outside and soft inside. The kebabs are made using an egg for binding, which together gives them a rich flavor and a fine texture. My simple recipe will guide you through the steps to making Shami kebab at home.

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KEY TAKEAWAYS

Mutton Shami kebab is a popular Mughlai-style kebab, commonly served as a starter or festive snack.
It is best served with mint chutney, sliced onions, lemon wedges, or as a side with paratha.

Mutton Shami kebab offers a spicy, nutty, and earthy taste.
Other similar recipes are mutton galouti kebab, mutton seekh kebab, and chicken Shami kebab.

The Ingredients:

To boil the mutton:

500 grams mutton (cut into small pieces)
150 grams chana dal (washed, not soaked)
1 piece onion (medium size, roughly chopped)
2 tsp ginger garlic paste
2 pieces bay leaves
1 tsp salt
240 ml water

To make the masala powder:

1 tsp black peppercorns
1 tsp cumin seeds
1 tsp fennel seeds
2 pieces black cardamom pods (unsplit)
4 pieces green cardamom pods (unsplit)
6 pieces cloves
1 piece cinnamon (1 inch stick, broken in half)
1 piece star anise

To make the kebab pieces:

2 pieces onions (medium size, finely chopped)
2 tbsp coriander leaves (finely chopped)
4 tbsp mint leaves (finely chopped)
2 pieces green chilies (finely chopped)
1 tsp red chili powder
1 piece egg

To fry the kebab pieces:

Cooking oil (as required)

My neighbor was the source of this Mutton Shami Kebab recipe. She is an old lady and a brilliant cook with a great passion for traditional Mughlai dishes. We were having tea when she casually dropped that she makes very soft kebabs from mutton and chana dal and does not use minced meat at all. I was so curious to know the procedure that I asked her to explain it; she patiently took me step by step from the boiling of mutton to the shaping of kebabs.

I made them at home the next weekend for my sons and husband, and they turned out to be as good as expected. My husband talked about the texture and the taste while my sons were busy eating and asking for more. It was such a lovely feeling of joy watching them so happy. I thanked the lady for providing me with such a wonderful recipe and memorable moments.

How to Make Mutton Shami Kebab? (Step by Step Guide with Images)

Step 1: Boil 500 grams of mutton (cut into small pieces) along with 150 grams of chana dal (washed, not soaked), 1 piece of onion (medium size, roughly chopped), 2 tsp of ginger garlic paste, 2 pieces of bay leaves, 1 tsp of salt, and 240 ml of water in a pressure cooker for up to 2 whistles on a high flame and then for 15 minutes over a low flame.

Step 2: Make a fine powder of 1 tsp of black peppercorns, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 2 pieces of black cardamom pods (unsplit), 4 pieces of whole green cardamom pods, 6 pieces of cloves, 1 piece of cinnamon (1 inch stick, broken in half), and 1 piece of star anise in a mixie jar.

Step 3: Check the doneness of dal and mutton. Transfer it to a mixie jar and make a fine paste.

Step 4: Add finely chopped pieces of 2 medium-sized onions, 2 tbsp of coriander leaves, 4 tbsp of mint leaves, 2 pieces of green chilies, the masala powder, 1 tsp of red chili powder, and 1 piece of egg. Mix them all very nicely.

Step 5: Grease your hands with oil and shape all the kebabs. Keep them all on a plate and let them rest for a while to set properly before frying.

Step 6: Release each kebab piece into medium-hot oil carefully. Fry over a medium to low flame on one side for 4 minutes or so. Then flip them one by one carefully with a knife or spoon and cook the other side for another 4 minutes. Remove when done.