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Shami Kabab

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Shami Kabab

  • Non-Veg
  • Medium



Authentic Mutton Shami Kabab recipe, made with Meat and Bengal gram lentil cooked together mixed with Spices and shallow fried.


  • Mutton boneless 1/2 kg
  • Bengal gram lentil (chana dal) 1/4 cup
  • Whole coriander seeds (sabut dhaniya) 1 tsp
  • Garlic cloves(lasun) 6-7
  • Ginger (adrak) 1 inch piece
  • Salt to taste
  • Black peppercorn (kali mirch) 6-7
  • Cinnamon stick (dalchini) 1 piece
  • Whole red chilli (sabut lal mirch) 4 to 5
  • Yogurt 1 tbsp (optional)
  • Mint leaves (pudina) 1/4 cup chopped
  • Coriander leaves (hara dhaniya) 1/4 cup chopped
  • Green chillies 3 finely chopped
  • Onion 1 finely chopped
  • Lemon Juice 1 tbsp
  • Egg 1 slightly beaten
  • Besan (gram flour) 1 tbsp


  1. In a pressure cooker add boneless meat, Bengal gram lentil, whole coriander seeds, garlic cloves, ginger, salt to taste, whole dry spices, whole red chilies and yogurt, mix well.
  2. Cook till the meat and Bengal gram are tender and the water is completely dry.
  3. Make sure their is no moisture left in the mutton mixture.
  4. Remove from heat and let it cool.
  5. Grind meat mixture finely in a food processor.
  6. Add chopped mint, chopped coriander, chopped onion, chopped green chillies, lemon juice, egg and gram flour,mix well.
  7. Taste salt and adjust salt as per your taste.
  8. Apply oil on your palm and make round balls of mixture.
  9. Flatten and Shape it into a smooth flat round shape.
  10. Heat oil in  a pan to shallow fry the kababs.
  11. Add 3-4 kababs at a time and fry on low heat to a crisp golden color from both the sides.
  12. Do not overcrowd. Fry in batches.
  13. Serve Hot with Green chutney/Ketchup.
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