Recipe Name – Mutton Shami Kebab

Mutton Shami kebabs are my favorite. They are extremely popular in India, Pakistan & Bhagladesi cuisine. This simple yet scrumptious recipe is a must try for all non-veg lovers. So what are you waiting for? Let’s get started.

What all do we need?

1.  450-500 gm boneless mutton
   2. 100 gm Chana dal (soaked)
   3. 3 tablespoon chopped ginger
   4. 2 tablespoon chopped garlic
   5. 1 tablespoon cumin seeds
   6. Bay leaf
   7. 1 inch cinnamon stick
   8. 2-3 dried red chili
   9. 2-3 black cardamom
   10. 4-5 green cardamom
   11. Salt
   12. 1/2 cup water
   13. 1/2 -1 tablespoon garam masala
   14. 1/2 -1 tablespoon coriander powder
   15. 1/4-1/2 teaspoon black pepper powder
   16. 2 tablespoon finely chopped green chilies
   17. 4-5 finely chopped onion
   18. 2 tablespoon finely chopped green coriander
   19. Oil/ghee to shallow fry

Method –

1. Chop boneless mutton pieces into smaller pieces.
2. Lightly pound black and green cardamom to crack their outer shell.
3. Pressure cook boneless mutton, soaked Chana dal, chopped ginger & garlic, bay leaf, cinnamon stick, dried red chilies, black and green cardamom, cumin seeds, salt with 1/2 cup of water. You need to pressure cook till 5-6 whistles.
4. Open cooker only after pressure is released completely.
5. If you see little water in the mixture, keep it open on high flame to reduce the water.
6. Take out this mixture on the plate to cool down completely.
7. Once cooled, grind the mixture in the food processor or mixer grinder to form the dough. You can also use mortar and pestle to grind it.
8. Don't forget to remove the shell of black and green cardamom, cinnamon stick and bay leaf from the mixture before grinding.
9. It’s time to add garam masala, coriander powder, black pepper power, chopped green chilies and green coriander in the kebab dough. Do taste the dough for salt at this time and adjust accordingly. Mix everything really well to make uniform dough.
10. Shami kebab dough is ready.
11. Make patties and shallow fry them for 5-6 minutes till golden brown on both sides.
12. You can also add 1 egg in the dough for shami kebab to become more firm. Or you can beat one egg and can coat kebab patty in the beaten egg before shallow frying. However, personally I prefer no egg shami kebabs but you choose to use egg.
13. Instead of boneless mutton you can also use mutton keema but the texture & taste of kebab comes out far better with boneless mutton. Having said that, you can use mutton keema as well.
14. Serve mutton shami kebab with paratha or rumali roti, chutney & salad.