mutton shami kababs or mughlai shami kabab is an easy and a family favorite kababs from awadhi or mughlai cuisine.
mutton shami kababs are served as starters or an appetizer. it can be had as main with lachcha paratha or sheermal along with mint coriander chutney and onion rings. we even enjoy shami kababs along with lucknowi dal, roti and rice.
for pressure cooking
for making the kababs
1. Take all the ingredients mentioned under pressure cooking and pressure cook till meat is tender and extremely dry. Switch off the flame and let the pressure release by itself. Remove the lid and check if it is completely dry. If there is any moisture content, cook on high flame till all the water dries up. Remove and keep in a bowl to cool it completely.
2. At this stage if you want your shami kababs to be less spicy, discard all the whole spices or else just discard the bay leaf.
3. Pulse this mixture into a smooth dough using your mixer.
4. Add the mashed potato, fried onions, coriander leaves and green chillies. Check for salt and you can add, if required.
5. Now make round balls out of this mixture and flatten them in the shape of kababs. You may need to wet your hands for making it. Refrigerate for 30 minutes. At this stage you can freeze your kababs for using it later. Place the kababs on a tray lined with paper and put in the fridge for few hours. Remove and put the kababs in zip lock bags and place it in your freezer. When required just thaw them at room temperature and fry.
6. Shallow fry the kababs till they turn nice golden in colour, flip and fry the other side as well.
7. Your mutton shami kababs are ready. Relish it with mint coriander chutney, onion rings and lemon wedges.
Notes:
- Addition of boiled potatoes is optional, you can omit them.
- You can also use an egg to dip your kababs and then fry.
<< Kadai Paneer Gravy Recipe
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| Mutton Shami Kababs |
mutton shami kababs are made with mutton mince and chana dal which is pressure cooked along with various whole spices. the cooked mince and daal mixture is then grounded to a smooth dough. usually, the whole spices are grounded along with the meat dal mixture, but since my family prefer a mild taste, I discard all the whole spices and then grind them into a dough.
mutton shami kababs can also be used as fillings for making sandwiches and rolls.
shami kababs can also be made with fish and chicken as well, but the meat shami kababs tastes best among them.
these shami kababs are popular during Ramadan as they can be made in advance and frozen for a month. whenever required, just thaw the required kababs at room temperature, shallow fry and enjoy these instant kababs in minutes.
you may also love to see my fish shami kababs and chicken seekh kabab recipes.
also, there are loads of yummy recipes under my non vegetarian collections on this blog.
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| Mutton Shami Kababs |
Mutton Shami Kababs
Author: Razina | Cuisine: Indian | Recipe Type: Starters
Prep Time: 5 minutes | Cook Time: 20 minutes | Yield:
Ingredients
for pressure cooking
- 500 grams mutton mince
- 100 grams chana dal, washed and soaked for an hour
- 1 inch ginger
- 8-10 garlic cloves
- 1 inch cinnamon stick
- 7-8 black pepper corns
- 2 green cardamoms
- 1 black cardamom
- 3 cloves
- 4-5 dried red chillies
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- salt as required
- 1 cup water
for making the kababs
- 1 medium sized potato, boiled and mashed
- 1 medium onion, finely chopped and fried till light golden
- a bunch of fresh coriander leaves, chopped
- 2 green chillies, finely chopped
- oil for shallow frying the kababs
Directions for making mutton shami kabab recipe
1. Take all the ingredients mentioned under pressure cooking and pressure cook till meat is tender and extremely dry. Switch off the flame and let the pressure release by itself. Remove the lid and check if it is completely dry. If there is any moisture content, cook on high flame till all the water dries up. Remove and keep in a bowl to cool it completely.
2. At this stage if you want your shami kababs to be less spicy, discard all the whole spices or else just discard the bay leaf.
3. Pulse this mixture into a smooth dough using your mixer.
4. Add the mashed potato, fried onions, coriander leaves and green chillies. Check for salt and you can add, if required.
5. Now make round balls out of this mixture and flatten them in the shape of kababs. You may need to wet your hands for making it. Refrigerate for 30 minutes. At this stage you can freeze your kababs for using it later. Place the kababs on a tray lined with paper and put in the fridge for few hours. Remove and put the kababs in zip lock bags and place it in your freezer. When required just thaw them at room temperature and fry.
6. Shallow fry the kababs till they turn nice golden in colour, flip and fry the other side as well.
7. Your mutton shami kababs are ready. Relish it with mint coriander chutney, onion rings and lemon wedges.
Notes:
- Addition of boiled potatoes is optional, you can omit them.
- You can also use an egg to dip your kababs and then fry.
<< Kadai Paneer Gravy Recipe
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!