Mutton Shami Kabab Recipe - These soft, melt in the mouth, pan-fried kebabs that are made with either mutton, lamb or even chicken along with besan (chickpea flour) and served with a squeeze of lemon juice and small portion of chutney and some pickled onions! Awesome ... They make a perfect snack or appetiser for anytime!
3PieceGreen ChiliesChopped. If you want more heat add more.
12PieceAlmonds
1PieceEgg
6PieceGarlic Cloves
1inchGinger
6PieceCloves
1tspBlack Peppercorns
1/2PieceMace
1/2inchCinnamon
6PieceGreen Cardamom
1tspCumin Seeds
1tspCoriander Powder
1/2tspRed Chili Powder
1tspSalt
4tspGhee
4tbspVegetable OilFor frying
Instructions
Get the ingredients together. Chop onions, green chillies, mint and coriander. Wash and dry mutton.
Heat two teaspoons of ghee in a cooking pot and add whole spices including cloves, black peppercorns, cinnamon, cardamom, cumin seeds, & mace. Saute till fragrant.
Add onions and saute till translucent.
Add gram flour (besan) & almonds. Mix well & saute till well roasted.
Remove the spice mixture from the fire and keep aside.
Heat two teaspoons of ghee to the cooking pot and saute mutton mince for the Shami kabab. Add ginger, garlic & powdered spices including salt, coriander powder and red chilli powder.
When almost done (it’ll start sticking to the cooking pot), add the reserved spice mixture and mix well. Wait till fragrant, remove from fire and let it cool.
Add cooled & cooked mutton mince to a grinder with one egg, chopped mint, coriander, & green chilis. Blend till smooth. Remove to a bowl.
Make round lemon sized balls with the mince and press them gently into round patties. This recipe yields approximately 17 balls (see photos).
Take vegetable oil in a frying pan and shallow fry these patties on both sides till crisp. Be careful not to break them since they are really delicate.
Serve with sliced onions, mint coriander chutney and lemon wedges. Enjoy!
Notes
Besan is added for binding of the kababs. If besan is not available, simply use chana dal.
There should not be any amount of water before blending the mutton into a paste.
The mutton mixture can be kept in refrigerator and can be used for two to three days.