How To Make Mutton Shami Kebab At Home: Easy Step-By-Step Recipe

Making Mutton Shami Kebab at home is a delightful and simple process. Here’s a step-by-step recipe to prepare this flavorful dish.

Ingredients:

For the Meat and Lentil Mix:

500g mutton (bone-in pieces or boneless, whichever you prefer)

1/2 cup chana dal (split Bengal gram)

2 medium onions, sliced

4-5 cloves garlic

1-inch ginger piece

2-3 green chilies (adjust to taste)

1 tsp garam masala powder

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp fennel seeds (optional)

Salt to taste

Water for boiling

1-2 bay leaves

4-5 black peppercorns

2-3 cloves

1 cinnamon stick

For the Kebabs:

1/2 cup fresh coriander leaves (chopped)

1/2 cup fresh mint leaves (chopped)

1-2 tbsp lemon juice

1 egg (optional, for binding)

Ghee or oil for shallow frying

Instructions:

Step 1: Cook the Mutton and Lentils

1. Wash the mutton thoroughly under cold water.
2. In a large pot, add the mutton, chana dal, sliced onions, garlic, ginger, green chilies, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, fennel seeds, bay leaves, black peppercorns, cloves, cinnamon stick, and salt.
3. Add water (about 4-5 cups) to cover the ingredients.
4. Bring it to a boil on medium heat, then lower the heat and let it simmer for 1.5 to 2 hours or until the mutton becomes tender, and the chana dal is fully cooked. You may need to add more water occasionally if it evaporates.
5. Once cooked, strain the mixture (reserve the stock for later use) and shred the meat off the bones, discarding the bones.

Step 2: Grinding the Meat Mixture

1. Grind the cooked mixture: In a blender, combine the cooked mutton, dal, onions, garlic, and spices. Add the chopped coriander and mint leaves, and blend to form a smooth, thick paste. You may need to use a little bit of the reserved stock to help blend it, but make sure the paste is not too runny.
2. If the mixture is too wet, you can add a little bit of breadcrumbs or gram flour (besan) to thicken it and help with binding.

Step 3: Shaping the Kebabs

1. Transfer the ground mixture to a bowl, and add the lemon juice and the egg (optional for better binding).
2. Mix well until everything is evenly combined.
3. Shape the mixture into small, round or oval-shaped patties, slightly flattening them with your palms to make kebabs. You can also shape them into traditional round patties or discs.

Step 4: Frying the Kebabs

1. Heat ghee or oil in a frying pan over medium heat.
2. Once hot, carefully place the kebabs in the pan. Don’t overcrowd the pan; fry in batches if necessary.
3. Fry each side for about 4-5 minutes or until they turn golden brown and crispy. Flip them carefully to avoid breaking.
4. Once done, remove them from the pan and place them on a paper towel to remove excess oil.

Step 5: Serving

Serve the mutton Shami kebabs hot with naan, paratha, or roti. They go wonderfully with mint chutney, onion rings, and a squeeze of lemon.

Tips:

If you want a smoother texture, you can use a food processor instead of a grinder to make the paste.

For extra flavor, you can marinate the kebabs for 30 minutes before frying them.

You can also freeze the uncooked kebabs for later use. Just fry them when needed.

Enjoy your delicious homemade Mutton Shami Kebabs!