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Mutton shaami kababs

Shirin Mehrotra
0 minutes
Prep Time
30 minutes
Cook Time
8 People
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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.

Recipe Tags

  • Non-veg
  • UP
  • Frying
  • Appetizers

Ingredients Serving: 8

  1. 750 gms mutton keema (preferably from raan)
  2. 300 gms chana dal
  3. 4 medium sized onions (peeled and sliced)
  4. 10-12 cloves of garlic
  5. 2 inch long piece of ginger
  6. 1 tsp cumin seeds
  7. 2 tsp shah jeera
  8. 8-10 pods of kabab chini (allspice or pimenta)
  9. 8-10 black pepper pods
  10. 6 cloves
  11. 8-10 whole red chillies or Kashmiri chillies
  12. 3 black cardamoms
  13. 5 green cardamoms
  14. 2 inches long stick of cinnamon
  15. Oil
  16. Salt to taste


  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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