Mutton shaami kababs | How to make Mutton shaami kababs

By Shirin Mehrotra  |  29th Jul 2015  |  
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  • Photo of Mutton shaami kababs by Shirin Mehrotra at BetterButter
Mutton shaami kababsby Shirin Mehrotra
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About Mutton shaami kababs Recipe

Whenever I plan to throw a party or have to go to a pool lunch/dinner I tend to turn to my dad's recipe of these amazing shaami kababs. As I have mentioned before in one of my blog posts that these kababs can beat the famous Tunday Kababi of Lucknow anytime. Over the years I myself have mastered the recipe. It's quite simple, all you have to do is stick to the right proportions. And, oh! these kababs go best with the green chutney.

Mutton shaami kababs, a deliciously amazing recipe to treat your family members. This recipe of Mutton shaami kababs by Shirin Mehrotra will definitely help you in its preparation. Surprisingly the preparations for Mutton shaami kababs can be done within few minute. Isn't it interesting. Also, the time taken for cooking Mutton shaami kababs is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 8 people.A lot of times making Mutton shaami kababs can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Mutton shaami kababs is just too tempting. Cooking Mutton shaami kababsat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Mutton shaami kababs is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMutton shaami kababs from Better Butter.

Mutton shaami kababs

Ingredients to make Mutton shaami kababs

  • 750 gms mutton keema (preferably from raan)
  • 300 gms chana dal
  • 4 medium sized onions (peeled and sliced)
  • 10-12 cloves of garlic
  • 2 inch long piece of ginger
  • 1 tsp cumin seeds
  • 2 tsp shah jeera
  • 8-10 pods of kabab chini (allspice or pimenta)
  • 8-10 black pepper pods
  • 6 cloves
  • 8-10 whole red chillies or Kashmiri chillies
  • 3 black cardamoms
  • 5 green cardamoms
  • 2 inches long stick of cinnamon
  • oil
  • salt to taste

How to make Mutton shaami kababs

  1. Wash the keema properly in a sieve and let all the water drain out.
  2. Mix all the ingredients except oil in a pressure cooker and cook till at least 5-6 whistles are blown.
  3. Once the mixture cools down grind it into a paste.
  4. If the consistency of the paste cover it with a foil and keep it in the freezer for half an hour. This will thicken the paste up.
  5. Heat oil in a non stick flat pan, make small patties with the paste and shallow fry them till they turn golden brown on both sides.
  6. Serve the steaming hot kababs with onion rings, green chutney and parantha or pav.

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