Shami Kebab | How to make Shami Kebab

By Mansi Katyal  |  19th Sep 2016  |  
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  • Shami Kebab, How to make Shami Kebab
Shami Kebabby Mansi Katyal
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About Shami Kebab Recipe

Succulent minced mutton (keema) patties with some chick pea lentils (chana dal) and fragrant masalas.

The delicious and mouthwatering Shami Kebab is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Shami Kebab is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Shami Kebab. Mansi Katyal shared Shami Kebab recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Shami Kebab. Try this delicious Shami Kebab recipe at home and surprise your family and friends. You can connect with the Mansi Katyal of Shami Kebab by commenting on the page. In case you have any questions around the ingredients or cooking process. The Shami Kebab can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Shami Kebab with other users

Shami Kebab

Ingredients to make Shami Kebab

  • Mutton keema 500 grams
  • chana dal properly washed 1 cup
  • garlic Cloves 16-18
  • ginger 1 inch
  • Finely chopped onions 4 tbsp
  • Finely chopped green chillies 2
  • eggs 2
  • salt to taste
  • red chilli 2 tsp
  • Garam masala 2 tsp
  • oil for shallow frying

How to make Shami Kebab

  1. In a pressure cooker, add mutton keema, chana dal, garlic cloves and ginger.make sure there is no water in the keema.
  2. Give a whistle on high flame and then reduce the heat for 5-7 minutes till 3-4 more whistles are blown.
  3. Allow the mixture to cool completely and drain any excess water.
  4. Blend the mixture into a fine paste(do not add water).
  5. In a bowl, add finely chopped onions, green chilli, red chilli, garam masala and 2 eggs.
  6. Mix the mutton paste in the above mixture.
  7. Take small ball portion of the dough, apply oil on palms and make kebab of any shape.
  8. Shallow fry the kebabs in a non-stick pan on low heat.
  9. Serve hot with green chutney, lemon and onions.

My Tip:

Do not use water in the recipe at any stage. Else the dough will soften and kebabs will not be fried properly and might break.

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