Shami Kabab | Mutton Shaami Kabab2015-01-07
- Yield: 20
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Ready In: 30m
Shami Kabab | Shaami Kabab
Famous mutton kebab part of Indian,Pakistani and Afghan cuisine.
Shami kabab is a royal dish served in Mughlai cuisine. The meaning of sham in Urdu refers to evening. We can make shami kabab with chicken ,mutton or beef. I tried this kabab with Mutton. We can also make shammi kabab with black chana . You can check the vegetarian shammi kabab recipe here. Of course this kebab is mouth watering. Do try out this recipe. You can also check other delicious mutton recipes like
Kerala style mutton curry
Mutton Liver Masala
Pressure Cooker Mutton Biriyani
Mutton Potato Masala
500 g of boneless mutton
5 cups of water
200 g of bengal gram(soaked in water for 4-5 hours)
5 no of cardamom
3 no of cinnamon sticks
2 tbsp. of kashmiri chilli powder
1 spn. of turmeric powder
1 spn. of dry ginger powder
1 tbsp. of black cumin seeds(karinjeerakam)
1 spn. of crushed green coriander(optional)
Oil for deep fry
Salt as required
Shami kebab Preparation Method
In a thick bottom vessel put meat,bengal gram(soaked and drained),water,cinnamon sticks,cardamom,dry ginger powder,ginger garlic paste,chilli powder,turmeric powder and salt.
Cook the mix in low flame until the water has evaporated and the meat is tender.
Once it is cooked,remove from flame and allow to cool.
Add chopped green chillies,chopped coriander leaves,crushed coriander seeds and black cumin seeds in to the meat and pass through mincing machine(If you don’t have mincing machine,you can use small jar of mixer grinder to grind it coarsely).
Take the minced mixture in a bowl and divide the mix in to equal portions and shape each of them in to patties.
Deep fry the kebab in oil till golden brown color