Dum Ke Shami Kebab Recipe: A Delightful North Indian Appetizer
Dum Ke Shami Kebab is a mouth-watering North Indian delicacy that combines the rich flavors of tender, marinated mutton and fragrant spices, finished off with a smoky char for an authentic taste. The kebabs are made by first cooking marinated mutton with Chana dal in a pressure cooker, then blending the cooked mutton with other flavorful ingredients before shallow frying to perfection. Finally, a unique βdumβ or smoking process adds an aromatic depth to these kebabs. Perfect as an appetizer, these kebabs pair beautifully with fresh tomato and onion slices, along with a flavorful chutney or sauce.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton | 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 | 2, finely chopped |
| Coriander (Dhania) Leaves | 1/4 cup, chopped |
| 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 | 1 tablespoon, chopped |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Instructions
1. Marinate the Mutton:
Begin by preparing the mutton for marination. In a large mixing bowl, combine the mutton with the spices β black peppercorns, crushed kababchini (tailed pepper), cumin seeds, ginger garlic paste, red chilli powder, salt, cumin powder, and raw papaya. The raw papaya helps tenderize the meat, making it melt-in-your-mouth soft. Mix all the ingredients well, ensuring the mutton is evenly coated with the spice mix. Cover and let the mixture marinate for about 30 minutes to allow the flavors to meld.
2. Cook the Mutton with Chana Dal:
After marination, add the Chana dal (Bengal Gram Dal) to the mutton mixture. Pour in about half a cup of water to help cook the meat and dal together. Transfer the mixture to a pressure cooker and cook on medium heat for 20 minutes or until the mutton is fully cooked and tender. Once done, remove the lid and continue cooking until all the water evaporates. The meat should be left with just the fat and juices from the cooking process.
3. Mince the Cooked Mutton:
Once the mutton has cooled down slightly, use a sharp knife or food processor to mince it finely. This process ensures the mutton is tender enough to form the kebabs.
4. Prepare the Kebabs:
To the minced mutton, add the chopped onions, fresh coriander leaves, and beaten egg. Mix well to combine everything thoroughly. The egg helps bind the mixture, while the onions and coriander add flavor and freshness. Shape the mixture into small, round or oval-shaped kebabs, about the size of a golf ball.
5. Shallow Fry the Kebabs:
Heat a shallow frying pan over medium heat and add a little oil. Once the oil is hot, carefully place the kebabs into the pan. Fry them until they turn golden brown and crisp on the outside, flipping them occasionally to ensure they cook evenly on all sides. This step takes about 10-15 minutes. Remove the kebabs from the pan and set them aside on a paper towel to drain any excess oil.
6. Add the Smoky Flavor (Dum):
Now comes the signature touch that makes these kebabs extra special β the dum or smoking process. Heat a piece of charcoal until it is red-hot. In the shallow frying pan, remove any remaining oil and place a small steel cup in the center of the pan. Arrange the fried kebabs around the cup. Carefully place the hot charcoal in the cup and immediately cover the pan with a tight-fitting lid. Let it sit for 2 minutes to allow the kebabs to absorb the smoky aroma. This step imparts a deep, earthy flavor thatβs characteristic of traditional Indian kebabs.
7. Serve and Enjoy:
Once the dum process is complete, carefully remove the lid and discard the charcoal. Your Dum Ke Shami Kebabs are now ready to be served! Arrange them on a platter alongside sliced tomatoes and onions for a fresh contrast. For an extra burst of flavor, serve with Dhaniya Pudina Chutney (Green Chutney) or Homemade Red Chilli Garlic Sauce.
Tips for Perfect Dum Ke Shami Kebabs
- For a tender texture, ensure that the mutton is finely minced. You can also use a food processor to mince it for a smoother consistency.
- Spice adjustments: Adjust the level of red chilli powder and kababchini to suit your heat tolerance.
- Charcoal smoke: If you donβt have charcoal, you can use a smoked paprika or liquid smoke as an alternative to impart a smoky flavor.
- Dum process: The key to authentic dum kebabs is the slow smoking process. If you’re unable to use charcoal, you can place the kebabs in a covered dish in a preheated oven for a similar effect, though the flavor won’t be as intense as with charcoal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~25 grams |
| Fat | ~20 grams |
| Carbohydrates | ~10 grams |
| Fiber | ~3 grams |
| Sodium | ~500 mg |
Enjoy these delectable Dum Ke Shami Kebabs at your next gathering or as a delicious appetizer for any occasion. The smoky aroma, tender texture, and flavorful spices are sure to win over your guests!
