Mutton Shami Kebab Recipe with step by step pictures. This recipe has a perfect blend of aromatic spices and a crunchy outer which will be great as a starter dish.
Mutton Shami Kebab
Shami kebab is one dish which i wanted to try for quite a long time. When i looked over in google i came across lots of recipes. But nothing gave me satisfaction untill i saw sanjeev kapoors recipe. It looked quite easy to try as well. So i tried it and loved it to the core.
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Ingredients for Mutton Shami Kebab
- Mutton / Lamb - 250 grams boneless
- Chana Dal / Kadalai Paruppu - 1 tbsp
- Onion - 1 medium size sliced thinly
- Coriander leaves - 3 to 4 tbsp
- Egg - 1
- Dry Red Chillies - 2 to 4
- Ginger - 1 tbsp chopped
- Garlic - 1 tbsp chopped
- Salt to taste
- Cumin Seeds / Jeerakam - 1 tsp
- Oil - 3 tbsp + for shallow frying
This recipe calls for few ingredients, one of that is fried onions and chana dal. In the pictures you will see a whole lot of fried onions which i was cooking, that is because i was cooking some other curry as well. So when i fried onions for that curry, i took few spoonful of that for this kebab. But the measurements which i have given in the recipe is perfect for this recipe.
How to Make Mutton Shami Kebab
- Soak chana dal for a hour in water.
- Heat 2 tbsp of oil in a pan, and fry the thinly sliced onions till golden. Drain and set aside.
- Take mutton in a mixer and crush them few times so it is minced. Set aside.
- Heat 1 tbsp oil in a pan, add in cumin seeds and saute for a min.
- Add in dry red chillies, ginger garlic and fry for a min.
- Now add in minced mutton and mix well.
- Add in drained chana dal, salt and cover the pan with a lid. Cook on a low heat till the dal is cooked through.
- Press the dal to see if it is cooked, it should mash up instantly.
- Now take this mixture in a blender, along with fried onions and coriander leaves.
- Pulse few times to make a mix.
- Transfer this mixture to a bowl, take small portion from this and shape it into a ball. flatten it.
- Crack open a egg in a bowl and beat it lightly,
- Dip the patty in egg and shallow fry in some oil till golden on both sides.
- Serve hot with some onion rings.
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Table of Contents
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Mutton Shami Kebab Recipe
Ingredients
- 250 grams boneless Mutton / Lamb
- 1 tbsp Chana Dal / Kadalai Paruppu
- 1 medium size sliced thinly Onion
- 3 to 4 tbsp Coriander leaves
- 1 Egg
- 2 to 4 Dry Red Chillies
- 1 tbsp chopped Ginger
- 1 tbsp chopped Garlic
- Salt to taste
- 1 tsp Cumin Seeds / Jeerakam
- 3 tbsp + for shallow frying Oil
Instructions
- Soak chana dal for a hour in water.
- Heat 2 tblspn of oil in a pan, and fry the thinly sliced onions till golden. Drain and set aside.
- Take mutton in a mixer and crush them few times so it is minced. Set aside.
- Heat 1 tblspn oil in a pan, add in cumin seeds and saute for a min.
- Add in dry red chillies, ginger garlic and fry for a min.
- Now add in minced mutton and mix well.
- Add in drained chana dal, salt and cover the pan with a lid. Cook on a low heat till the dal is cooked through.
- Press the dal to see if it is cooked, it should mash up instantly.
- Now take this mixture in a blender, along with fried onions and coriander leaves.
- Pulse few times to make a mix.
- Transfer this mixture to a bowl, take small portion from this and shape it into a ball. flatten it.
- Crack open a egg in a bowl and beat it lightly,
- Dip the patty in egg and shallow fry in some oil till golden on both sides.
- Serve hot with some onion rings.
Nutrition
Mutton Shami Kebab Recipe Step by Step
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Anonymous
Hee Hee nice Aarthi...I never knew our paruppu vadai is shami kabab,just with addition of mutton.... Cool recipe n easy too...cheers
Anonymous
Hi Aarti. Can I try this recipe with chicken keema?what difference in cooking time for chicken '
Aarthi
@Anonymousyes u can use, but chicken keema gets cooked faster. may be 5 to 7 mins
hannah
Can we store the cooked meat without dipping in egg?
Aarthi
@hannahyes u can..freeze them in a plate and store them in a freezer safe container
kasper
Aarthi,
Nice looking recipe. I like the addotion of the 'egg net' most recipes don't use that. I have two questions.....
1) Other than the oil and some moisture from the fried onions is there no other liquid added before cooking down the the ingredients mixture ?
2) Other Shami recipes i've seen stress the importance of chilling the finished mixture before frying the kebab. They usually say to refrigerate for a minimum of 1 hour, but better to leave it overnight. Does your recipe mixture not need chilling ? Does it fry better / easier if it is chilled ?
Thanks
K.