Dum Ke Shami Kebab Recipe
Dum Ke Shami Kebab is a mouthwatering North Indian appetizer that beautifully combines the flavors of tender mutton, aromatic spices, and the magic of a “dum” (smoking) technique. This recipe features minced mutton and chana dal (Bengal gram), flavored with an array of spices, then shallow fried to perfection. The final touch is the addition of smoking charcoal to impart a unique smoky flavor. Pair it with a refreshing green chutney or spicy red chili garlic sauce for a delightful culinary experience!
Ingredients for Dum Ke Shami Kebab
| Ingredient | Quantity |
|---|---|
| Mutton (Boneless) | 500 grams |
| Chana dal (Bengal Gram Dal) | 1/4 cup |
| Whole Black Peppercorns | 4 (crushed) |
| Kababchini (Tailed Pepper) | 3 (crushed) |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Ginger Garlic Paste | 1 tablespoon |
| Onions (finely chopped) | 2 |
| Coriander (Dhania) Leaves | 1/4 cup (chopped) |
| Sunflower Oil | For shallow frying |
| Whole Egg | 1 (beaten) |
| Charcoal | For dum (smoking) |
| Red Chilli Powder | 1 teaspoon (adjust to taste) |
| Salt | To taste |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Raw Papaya (chopped) | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350-400 kcal |
| Protein | 25-30 grams |
| Carbohydrates | 12-15 grams |
| Fat | 25-30 grams |
| Fiber | 4-5 grams |
| Sodium | 300-400 mg |
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
Preparation Time
| Stage | Time |
|---|---|
| Marination | 30 minutes |
| Cooking Time | 40 minutes |
| Total Time | 55 minutes |
Instructions to Make Dum Ke Shami Kebab
-
Prepare the Marination:
Begin by placing the mutton in a large mixing bowl. Add the black peppercorns, kababchini, cumin seeds, ginger garlic paste, red chili powder, salt, cumin powder, and raw papaya. Mix everything thoroughly. Marinate the mutton for at least 30 minutes to allow the spices to blend in. -
Cook the Meat:
Add chana dal to the marinated mutton mixture. Pour in about 1/2 cup of water and transfer everything into a pressure cooker. Cook for about 20 minutes, or until the mutton and dal are tender and fully cooked. Once done, open the lid of the pressure cooker and cook for a few more minutes until all the water evaporates. -
Minced Meat Preparation:
Once the mutton is cooked, remove it from the cooker and mince it finely using a food processor or by hand. The finer the mince, the smoother the texture of the kebabs. -
Add Vegetables and Bind the Mixture:
To the minced mutton, add the finely chopped onions, fresh coriander leaves, and the beaten egg. Mix well to bind all the ingredients together. -
Shape the Kebabs:
Divide the mixture into small portions and shape them into round or oval kebabs, depending on your preference. -
Shallow Fry the Kebabs:
Heat some sunflower oil in a shallow frying pan over medium heat. Once the oil is hot, carefully place the kebabs in the pan and fry until they are golden brown and crispy on the outside. Flip them over and cook until both sides are evenly browned. -
Dum (Smoking) Process:
After frying the kebabs, drain any excess oil from the pan. Place a small steel cup in the center of the pan. Arrange the kebabs around the cup. Take a piece of red-hot charcoal and place it in the cup. Carefully cover the pan with a lid to trap the smoke and let the kebabs absorb the smoky flavor for about 2 minutes. -
Serving:
Once the kebabs are ready, serve them hot with fresh tomato and onion slices on the side. For a complete experience, pair them with Dhaniya Pudina Chutney (Green Chutney) or Homemade Red Chilli Garlic Sauce for added flavor.
Serving Suggestions
Dum Ke Shami Kebab can be served as a starter or appetizer at parties and gatherings. It pairs wonderfully with a variety of chutneys such as mint-coriander chutney, tamarind chutney, or a spicy red chili garlic sauce. You can also enjoy them as a filling for wraps or sandwiches, or alongside a fresh salad. The smoky flavor from the “dum” process elevates the kebabs to another level, making them a must-try dish for kebab lovers.
Tips for Perfect Dum Ke Shami Kebab
- Marination Time: Allowing the mutton to marinate for at least 30 minutes is crucial to ensure the meat absorbs the spices and becomes flavorful.
- Cooking Meat: Ensure that the mutton is cooked until it is soft and tender before mincing. This will result in a smooth kebab mixture.
- Dum Effect: The key to the unique flavor of these kebabs lies in the smoking or “dum” process. Don’t skip this step as it imparts a rich, smoky aroma that is characteristic of Dum Ke Shami Kebabs.
- Oil for Frying: Use a neutral oil like sunflower oil for frying, as it won’t overpower the flavors of the kebabs.
- Charcoal: For the best smoky flavor, ensure the charcoal is red-hot before adding it to the kebab mixture. A steel cup or bowl helps to contain the charcoal and smoke effectively.
Conclusion
Dum Ke Shami Kebab is an irresistible treat that offers an explosion of flavors with each bite. The combination of tender mutton, aromatic spices, and the smoky “dum” process makes it a standout dish in North Indian cuisine. Whether served at a family dinner, a festive occasion, or a casual gathering, these kebabs are sure to impress your guests. Enjoy them with a refreshing chutney and a cool beverage for the ultimate appetizer experience!
