Shami Kebab Recipe

Shami kabab is a delicious recipe from hyderabadi cuisine. Authentic shami kabab are made from mutton and chana dal. Basically chana dal is added for a perfect bindings for kabab, with the addition of spices the kababs taste delicious and flavorful.

I have shared shami Kebab recipe in step by step method with a detailed pictures below.

Soak chana dal for an hour.

In a kadai heat oil add ginger garlic paste saute till the raw aroma goes away.

Add shahi jeera, whole red chili, green chilies, roughly chopped onions, cinnamon sticks, cardamom and a pinch of turmeric powder. Saute for few minutes.

Add soaked chana dal mix well. If there is any water remaining in the mutton cook until the water absorbed totally. Add coriander leaves. Allow to cool.

In a blender add mutton mixture, salt blend roughly at first with out adding water.

Scrape down the sides and blend to a fine paste. (Do not add water).

Place the shami dough in a mixing bowl add cornflour mix well.

Take a small portions of the dough apply oil in a palm roll it in cylinderical shape.

Press in the center. Make shami kabab with the rest of the dough.

Heat oil in a kadai drop kebabs fry till golden brown. Fry with the rest of the shami kababs in batches.

Take them out and place them in absorbent paper.

Serve shami kabab along with rice and dal.

INGREDIENTS

  • 300 gram mutton
  • 1 roughly chopped onion
  • 2-3 whole red chilies
  • 2 green chilies
  • 1 teaspoon shahi jeera
  • 1 teaspoon ginger garlic paste
  • 1/4 cup chana dal/ split chickpeas
  • 1 tablespoon chopped coriander leaves
  • 1 cinnamon stick
  • 2 cardamom
  • Salt as needed
  • Oil for frying
  • 1 tablespoon cornflour( optional)
  • A pinch turmeric powder

INSTRUCTIONS

  • Soak chana dal for an hour.
  • In a kadai heat oil add ginger garlic paste saute till the raw aroma goes away.
  • Add shahi jeera, whole red chili, green chilies, roughly chopped onions, cinnamon sticks, cardamom and a pinch of turmeric powder. Saute for few minutes.
  • Add soaked chana dal mix well. If there is any water remaining in the mutton cook until the water absorbed totally. Add coriander leaves. Allow to cool.
  • In a blender add mutton mixture, salt blend
  • Scrape down the sides and blend to a fine paste. (Do not add water).
  • Place the shami dough in a mixing bowl add cornflour mix well.
  • Take a small portions of the dough  apply oil in a palm roll it in cylinderical shape.
  • Press in the center. Make shami kabab with the rest of the dough.
  • Heat oil in a kadai drop kebabs fry till golden brown. Fry with the rest of the shami kababs in batches.
  • Take them out and place them in absorbent paper.
  • Serve shami kabab along with rice and dal.

Recipe note

  • For easy process of making and grinding kebabs you can use mince/ keema instead of mutton.
  • Round shape or oval shape or any shape can be made for kebabs as per preference.
  • Shape the kebabs and keep in a refrigerator for 10-15 minutes. Kababs will not absorbs excess oil.
  • If your dough is slightly sticky you can add cornflour or rice flour or egg white as substitute.

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