Mutton Shami Kebab Recipe: A Delicious Mughlai Delight for Every Occasion
Kebabs have long been an integral part of Mughlai cuisine, and the Mutton Shami Kebab recipe is one such scrumptious dish that encapsulates the essence of rich, flavorful spices. The combination of tender mutton, the aromatic spices, and the fresh herbs such as mint and green chillies, make this kebab an irresistible treat. Perfectly spiced and tender on the inside with a crispy golden exterior, Mutton Shami Kebabs are sure to be the star of any party or family gathering. This recipe allows you to make the kebab mixture ahead of time, and then pan-fry them fresh when you’re ready to serve. Pair them with a tangy, spicy green chutney to elevate the experience even further.
Cuisine: North Indian
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (boneless, washed) | 500 grams |
| Chana Dal (Bengal Gram Dal) | 1 cup (soaked for 4 hours) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garlic | 10 cloves |
| Ginger (roughly chopped) | 1 inch |
| Green Chillies | 2 (finely chopped) |
| Onion | 1 (finely chopped) |
| Mint Leaves (Pudina) | 1/2 cup (finely chopped) |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Whole Spices: | |
| Dry Red Chillies | 4 |
| Black Pepper Powder | 1 tablespoon |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods/Seeds | 5 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 20 g |
| Carbohydrates | 12 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Preparation Time: 25 minutes
Cooking Time: 120 minutes
Total Time: 145 minutes
Servings: 4-6
Instructions
Step 1: Sauté the Spices
To begin, place a preheated pressure cooker on the stove. Add 2 tablespoons of ghee, followed by the dry red chillies, ajwain (carom seeds), fennel seeds, cardamom pods, black peppercorns, cloves, and cinnamon stick. Let them sizzle for a few seconds until the aroma of the spices is released. Next, add the garlic cloves and chopped ginger. Sauté for another minute, allowing the flavors to meld together.
Step 2: Cook the Mutton and Chana Dal
Now, add the washed, boneless mutton to the pressure cooker. Sauté the mutton for about 5 minutes, stirring occasionally to sear the meat. Once the mutton has browned slightly, add the soaked chana dal, turmeric powder, and salt to taste. Pour enough water to immerse the ingredients completely. Secure the lid on the pressure cooker and cook for 5-6 whistles on high heat. Reduce the heat and let it simmer for an additional 3-4 minutes. Allow the pressure to release naturally before opening the cooker.
Step 3: Evaporate Moisture
After opening the pressure cooker, check for any excess moisture. If there is any remaining liquid, turn the heat on again and stir the mixture until the moisture evaporates completely. Once the mixture is dry, remove the pot from the heat and let it cool to room temperature.
Step 4: Grind the Mixture
Once the mutton and dal mixture has cooled, transfer it to a food processor fitted with a chopping blade. Pulse the mixture into a coarse paste. Then, add the finely chopped onion, green chillies, and mint leaves to the jar. Pulse again until all the ingredients are well combined into a cohesive mixture. If necessary, scrape down the sides of the jar to ensure everything is mixed evenly.
Step 5: Shape the Kebabs
Transfer the blended mixture into a bowl. Use your hands to shape the mixture into round, slightly flattened patties (kebabs). These should be of uniform size, about the size of a golf ball.
Step 6: Pan-Fry the Kebabs
Heat a non-stick pan or skillet over medium heat. Add a little ghee to coat the bottom of the pan. Once the ghee is hot, carefully place the shaped kebabs into the pan. Shallow fry the kebabs, turning them occasionally, until they are golden brown and crispy on both sides. This should take about 8-10 minutes per side, depending on the thickness of your kebabs.
Step 7: Serve
Once the Mutton Shami Kebabs are cooked to perfection, remove them from the pan and place them on a serving plate. Serve hot with a side of Dhaniya Pudina Chutney (Coriander-Mint Chutney) or a tangy tamarind chutney for an added burst of flavor.
Tips for the Perfect Mutton Shami Kebab
- Blend the mixture well: Ensure that the mutton and chana dal mixture is ground to a coarse consistency. It should not be too smooth, as the texture of the kebab is essential for the final dish.
- Make ahead: You can prepare the kebab mixture a day in advance. Just refrigerate it in an airtight container, and shape and fry the kebabs when you are ready to serve.
- Moisture control: Ensure there is no excess moisture in the kebab mixture. If the mixture is too wet, it will be difficult to shape the kebabs, and they might break while frying.
- Adjust spice levels: If you prefer milder kebabs, reduce the number of green chillies or black pepper powder. You can always add more heat when serving with chutney.
Why You’ll Love This Recipe
Mutton Shami Kebabs are flavorful, rich, and perfect for special occasions. The combination of spices, mint, and the natural flavor of mutton makes these kebabs a true delicacy. They are a wonderful appetizer to serve guests at a party or as a satisfying snack during a family gathering. The recipe is versatile and can be adjusted to suit different spice preferences. Whether served with flatbreads like naan or wrapped in a paratha, these kebabs are sure to be a hit every time.
Enjoy making this mouthwatering Mutton Shami Kebab recipe, and let the delicious flavors transport you to the heart of Mughlai cuisine!
Serve these golden, crispy kebabs hot and watch them disappear in no time! Perfect for a party or just a treat for yourself and your loved ones.
