Shammi Kebab
Melt-in-your-mouth patties made from tender minced mutton and chana dal, infused with aromatic whole spices. These Mughlai kebabs are shallow-fried to perfection, resulting in a crisp exterior and a soft, flavorful interior.
For 4 servings
Pressure Cook the Kebab Base
- In a pressure cooker, combine the mutton pieces, soaked and drained chana dal, 1 roughly chopped onion, ginger, garlic cloves, dried red chilies, and all the whole spices (cinnamon, cloves, black cardamom, green cardamoms, bay leaf).
- Add the turmeric powder, salt, and 1 cup of water. Stir to combine.
- Secure the lid and pressure cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton is extremely tender and shreds easily.
- Allow the pressure to release naturally. Open the lid and check for excess water. If any liquid remains, cook on high heat, stirring constantly, until the mixture is completely dry. This step is crucial to prevent kebabs from breaking.
- Spread the cooked mixture on a large plate to cool down completely.
Grind the Mixture
- Once the mixture has cooled, remove the hard whole spices like the bay leaf, cinnamon stick, and black cardamom pod for a smoother texture (this is optional but recommended).
- Transfer the mixture to a food processor or a strong grinder. Grind it into a fine, smooth paste without adding any water. The paste should be thick and slightly fibrous.
Shape the Kebabs
- Transfer the ground paste to a large mixing bowl.
- Add the finely chopped onion, green chilies, chopped mint leaves, chopped coriander leaves, and garam masala.
- Crack the egg into the bowl. Mix everything thoroughly until well combined. The egg is essential for binding the kebabs.
- For best results, cover the bowl and refrigerate the mixture for 30 minutes. This helps in firming up the patties.
- Grease your palms with a little ghee or oil. Take about 2-3 tablespoons of the mixture and roll it into a ball, then flatten it into a round patty, about 2 inches in diameter and ½ inch thick.
- Repeat with the remaining mixture to form about 12 kebabs.
Shallow Fry the Kebabs
- Heat ghee or oil for shallow frying in a non-stick skillet or tawa over medium heat.
- Carefully place 4-5 kebab patties in the pan, ensuring not to overcrowd it.
- Fry for 3-4 minutes on one side until a deep golden-brown crust forms.
- Gently flip the kebabs and fry for another 3-4 minutes on the other side until they are evenly browned and crisp.
- Remove the cooked kebabs and place them on a plate lined with a paper towel to drain excess oil.
Serve
- Serve the hot Shammi Kebabs immediately with 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 key to perfect Shammi Kebabs is a completely dry mixture before grinding. Any moisture will cause the kebabs to break while frying.
- 2Do not over-grind the mixture. It should be smooth but retain a slightly fibrous texture from the meat.
- 3If the mixture feels too wet or sticky to form patties, add 1-2 tablespoons of roasted chickpea flour (besan) as a binder.
- 4Chilling the shaped patties in the refrigerator for at least 30 minutes before frying helps them hold their shape better.
- 5Fry the kebabs on medium heat. High heat will brown them too quickly on the outside, leaving the inside undercooked.
- 6For the most authentic and rich flavor, use ghee (clarified butter) for frying.
Adapt it for your goals.
Chicken Shammi Kebab
Replace mutton with boneless chicken. The pressure cooking time will be shorter, around 10-12 minutes (2-3 whistles).
Vegetarian Shammi KebabVegetarian Shammi Kebab
Substitute mutton with 2 cups of boiled and mashed raw bananas (kacche kele) or yam (suran). You can also use cooked kala chana (black chickpeas).
Stuffed Shammi KebabStuffed Shammi Kebab
Create a small filling of finely chopped onions, mint, and a tiny piece of paneer or a single raisin. Place it in the center of the patty before sealing and frying for a surprise burst of flavor.
Why this is on our healthy list.
Rich in Protein
The combination of mutton and chana dal provides a high-quality protein boost, essential for muscle building, tissue repair, and overall body function.
Excellent Source of Iron
Mutton is a great source of heme iron, which is easily absorbed by the body. Iron is vital for forming hemoglobin, preventing anemia, and boosting energy levels.
Packed with Fiber
Chana dal (split chickpeas) is rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Frequently asked questions
This usually happens due to excess moisture in the mixture. Ensure you dry out the cooked mutton-dal mixture completely before grinding. Also, a good binder like an egg or roasted gram flour (besan) is crucial. Chilling the patties for 30 minutes before frying also helps them hold their shape.