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Delicious mutton shami kabab are ready

Mutton Shami Kebab Recipe

Sumit Malhotra
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!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer
Cuisine Indian
Servings 17 Serving
Calories 170 kcal


  • 750 gram Mutton Mince
  • 1.5 tbsp Gram Flour Besan
  • 2 Piece Onions Medium-sized chopped
  • 1/2 Cup Coriander leaves Fresh & chopped
  • 1/4 Cup Mint leaves Fresh & chopped
  • 3 Piece Green Chilies Chopped. If you want more heat add more.
  • 12 Piece Almonds
  • 1 Piece Egg
  • 6 Piece Garlic Cloves
  • 1 inch Ginger
  • 6 Piece Cloves
  • 1 tsp Black Peppercorns
  • 1/2 Piece Mace
  • 1/2 inch Cinnamon
  • 6 Piece Green Cardamom
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chili Powder
  • 1 tsp Salt
  • 4 tsp Ghee
  • 4 tbsp Vegetable Oil For frying


  • 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!


  • 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.
Keyword Mutton Shami Kebab, Shami Kebab, Shami Kebab Recipe