How to Make Authentic Mutton Shami Kebabs at Home – A Step-by-Step Guide
Craving something meaty, spicy, and melt-in-the-mouth? Meet your new best friend: Mutton Shami Kebabs 🥩 — the OG royal appetizer from the kitchens of Nawabs. These golden-brown discs of deliciousness are crispy on the outside, and soft, silky, and spicy on the inside. Whether it’s for a family get-together, a Ramadan feast, or a weekend binge-watch session, Shami Kebabs never disappoint!
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| Mutton Shami Kebabs – Crispy Outside, Melt-in-Your-Mouth Inside! |
In this post, we’ll take you through everything you need to know about making perfect Shami Kebabs at home, from selecting the right meat to storing them for later.
🧂 What Are Mutton Shami Kebabs?
Shami Kebabs are pan-fried minced meat patties, blended with chana dal (split Bengal gram), aromatic spices, and herbs. The mixture is first cooked and then ground into a fine paste, shaped into tikkis (patties), and shallow-fried until golden and crisp.
Unlike seekh kebabs or tandoori kebabs, Shami Kebabs are soft and smooth, with a rich mouthfeel that’s more like a mutton pâté in a patty form.
🛒 Ingredients You’ll Need
Here’s your shopping list for about 10–12 kebabs:
For the Kebab Mixture:
- 500g minced mutton (keema)
- ½ cup chana dal (split Bengal gram)
- 1 medium onion, chopped
- 4–5 cloves garlic
- 1 inch ginger, chopped
- 2–3 green chilies
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 3–4 cloves
- 1 small stick cinnamon
- 2–3 green cardamoms
- Salt to taste
- 2 cups water
For Binding & Frying:
- 1 egg (or mashed potato or soaked bread slice for eggless version)
- 2 tbsp fresh coriander leaves, chopped
- 1 tbsp mint leaves, chopped (optional)
- 2 tbsp ghee or oil for frying
🍳 Step-by-Step Cooking Instructions
Step 1: Cook the Meat and Dal
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In a heavy-bottomed pan or pressure cooker, add:
- Minced mutton
- Chana dal
- Onion, garlic, ginger, green chilies
- Whole spices (cardamom, cloves, cinnamon, cumin, pepper)
- Turmeric, red chili powder, salt
- 2 cups of water
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Cook on medium flame for 25–30 minutes until all the water evaporates and everything becomes soft. (In a pressure cooker, about 3–4 whistles should do.)
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Cool the mixture completely.
Step 2: Grind to Perfection
- Remove any whole spices (if desired) for a smoother texture.
- Transfer the mixture to a food processor or mixer grinder.
- Grind it to a fine paste without adding water.
- Add chopped coriander, mint, and egg (or your egg substitute) and mix well.
Step 3: Shape the Kebabs
- Wet your palms and take a small portion of the mixture.
- Roll it into a ball and flatten gently into a patty.
- Make all kebabs this way and place them on a plate.
Step 4: Fry Them Golden Brown
- Heat 2 tbsp of ghee or oil in a non-stick pan.
- Place 3–4 kebabs at a time, fry on medium-low heat.
- Cook each side for 2–3 minutes or until crispy and golden.
- Drain on tissue paper and serve hot!
🍋 What to Serve with Mutton Shami Kebabs?
- Mint chutney or green chutney
- Onion rings with lemon juice
- Tandoori naan or roomali roti
- As a burger patty or inside wraps
- With dal chawal or khichdi for a Nawabi twist
🔁 How to Store and Freeze
Refrigerator: Store uncooked kebab patties for 2–3 days.
Freezer: Layer them between butter paper and freeze for up to 1 month.
To cook: Thaw in the fridge for a few hours and then shallow fry as usual.
💡 Pro Tips for Perfect Shami Kebabs
- Don’t overcook while frying; they dry out easily.
- For extra softness, use fatty mutton mince or add a tablespoon of cream to the mixture.
- Want it spicier? Add chopped green chilies just before shaping.
- Skip egg for a veg/eggless version and use mashed potato or bread slices.
🔍 FAQs
Q. Can I use chicken instead of mutton?
Yes, you can use chicken keema. But mutton gives the richer, traditional flavor.
Q. Why do my Shami Kebabs break while frying?
You probably need more binder (egg, potato, or bread) or the mixture is too wet.
Q. Can I air-fry or bake them?
Absolutely. Preheat and brush with oil. Air fry at 180°C for 12–15 mins or bake at 200°C for 15–20 mins.
🧠 Fun Fact!
The word “Shami” comes from Syria (Sham), as it’s believed that this kebab was introduced by Arab cooks in the royal Mughal courts.
🔗 Related Recipes You’ll Love:
- How to Make Seekh Kebabs at Home – Easy & Juicy
- Dhaba-Style Mutton Curry Recipe
- Authentic Mughlai Mutton Korma with Fried Onions
📌 Final Thoughts
If there’s one kebab that deserves a permanent spot on your party menu — it’s this Shami Kebab. Rich, royal, spicy, and totally addictive. Try it once, and you’ll know why it’s a favorite across India and the Middle East.
👉 So, what are you waiting for? Grab that keema and go full Nawabi in your kitchen!
Comment and share After trying your homemade keema.
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