Anda Shami Kebab
A delightful twist on the classic Mughlai starter. These kebabs feature a tender, spiced minced mutton and lentil patty with a surprise boiled egg center, shallow-fried to perfection. A truly royal snack.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Pressure Cook the Kebab Base
- b.In a pressure cooker, combine the mutton mince, soaked chana dal, roughly chopped medium onion, ginger, garlic, dried red chilies, and all whole spices (cinnamon, cloves, peppercorns, black cardamom, bay leaf).
- c.Add turmeric powder, 1.25 tsp of salt, and 1.5 cups of water. Stir everything to combine.
- d.Secure the lid and pressure cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton and dal are completely tender and fall apart easily.
- e.Allow the pressure to release naturally. Open the cooker and, if there's any remaining liquid, cook on high heat, stirring continuously, until the mixture is completely dry. This step is crucial for binding.
- f.Spread the mixture on a plate to cool down completely.
- 2
Step 2
- a.Prepare Eggs and Grind the Mixture
- b.While the meat mixture is cooking, place the 4 eggs for the filling in a saucepan with water. Bring to a boil and cook for 10-12 minutes to hard-boil them. Peel and slice them in half lengthwise.
- c.Once the meat mixture has cooled, remove and discard the bay leaf and the whole black cardamom.
- d.Transfer the cooled mixture to a grinder or food processor. Grind to a smooth, fine paste without adding any water. The mixture should be thick and dough-like.
- 3
Step 3
- a.Assemble the Kebab Mixture
- b.Transfer the ground paste to a large mixing bowl.
- c.Add the finely chopped small onion, green chilies, coriander leaves, mint leaves, garam masala, and lemon juice.
- d.Crack in the single raw egg for binding. Mix thoroughly with your hands until all the ingredients are well incorporated. You can taste and adjust salt at this stage.
- e.For best results, cover the bowl and refrigerate the mixture for at least 30 minutes. This makes it firmer and easier to shape.
- 4
Step 4
- a.Shape the Kebabs
- b.Lightly grease your palms with oil. Divide the kebab mixture into 8 equal portions.
- c.Take one portion and flatten it on your palm to create a disc about 3 inches in diameter.
- d.Place one half of a boiled egg in the center, cut-side down.
- e.Gently and carefully fold the edges of the mixture over the egg, ensuring it is completely sealed. Smooth the surface to form a neat, round, or slightly oval patty.
- f.Repeat the process with the remaining mixture and egg halves.
- 5
Step 5
- a.Shallow Fry to Perfection
- b.Heat the oil in a wide, non-stick frying pan or skillet over medium heat. The oil should be hot but not smoking.
- c.Carefully place 3-4 kebabs in the pan, ensuring not to overcrowd it.
- d.Fry for 4-5 minutes on the first side until it's a deep golden brown and crisp.
- e.Gently flip the kebabs using two spatulas and fry the other side for another 4-5 minutes until equally browned and crisp.
- f.Remove the fried kebabs and place them on a plate lined with paper towels to drain any excess oil. Fry the remaining kebabs in the same way.
- 6
Step 6
- a.Serve
- b.Serve the Anda Shami Kebabs hot, accompanied by green mint chutney, lemon wedges, and thinly sliced onion rings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The kebab mixture must be completely dry before grinding. Any moisture will cause the kebabs to break apart during frying.
- 2Chilling the ground mixture for 30 minutes is highly recommended as it makes shaping the kebabs much easier.
- 3Fry on a steady medium flame. High heat will brown the outside too quickly, while low heat will make the kebabs absorb too much oil.
- 4Be very gentle when flipping the kebabs. Using two spoons or a wide spatula helps prevent them from breaking.
- 5To check for seasoning, you can fry a tiny portion of the mixture before shaping all the kebabs.
- 6Ensure the egg filling is completely sealed within the meat mixture to prevent it from bursting open in the hot oil.
Adapt it for your goals.
Vegetarian
Replace the mutton mince with 2 cups of boiled and mashed raw bananas (kacche kele) or yam (suran). The rest of the process remains the same.
Chicken VersionChicken Version
Use chicken mince instead of mutton. Reduce the pressure cooking time to 3-4 whistles as chicken cooks faster.
Alternative FillingAlternative Filling
Instead of a boiled egg, you can fill the kebabs with a mixture of crumbled paneer, chopped nuts, or a small cube of cheese.
Healthier OptionHealthier Option
For a lower-fat version, shape the kebabs and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through, or cook them in an air fryer.
Why this is on our healthy list.
Excellent Source of Protein
Combining mutton, chana dal, and eggs, these kebabs are packed with high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Iron
Mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
Provides Sustained Energy
The complex carbohydrates from chana dal and the protein and fats from mutton and egg provide a balanced source of energy that releases slowly, keeping you full and energized for longer.
Contains Aromatic Spices with Benefits
The whole spices used, such as cinnamon, cloves, and cardamom, are not just for flavor. They contain antioxidants and have anti-inflammatory properties that contribute to overall health.
Frequently asked questions
A single Anda Shami Kebab contains approximately 180-220 calories, depending on its size and the amount of oil absorbed during frying. This estimate includes the mutton, dal, egg, and other ingredients.