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!