How to make Mutton Shaami Kabab Recipe - Spicy mutton kababs made with minced mutton and chana dal.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton mince (keema) ( मटन का कीमा ) , Ghee ( घी )

Cuisine : Hyderabadi

Course : Starter

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Mutton Shaami Kabab

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

You can also find more Starter recipes like Kiwi Tandoori Chicken Tikka, Apricot Chicken on Skewers, Masala Papad, Apple And Sausage Fritters. Or try out these recipes from Hyderabadi Cuisine like Yakhni Pulao, Soya Nugget Do Piaza, Kela Anar Raita, Murtabak.

Mutton Shaami Kabab Recipe Card

Mutton Shaami Kabab

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mutton Shaami Kabab

  • Mutton mince (keema) 250 grams

  • Ghee 3 tablespoons

  • Caraway seed (shahi jeera) powder 1/2 teaspoon

  • Ginger chopped 1/2 inch pinch

  • Garlic chopped 2 cloves

  • Dried red chillies broken 2

  • Split Bengal gram (chana dal) soaked for 1/2 hour 1 tablespoon

  • Salt to taste

  • Egg 1

  • Fresh mint leaves 1/4 cup

  • Fresh coriander leaves 1/4 cup

  • Deep fried onions 1/2 cup

  • Lemon juice 2 teaspoons


Step 1

Heat 2 tbsps ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chillies, keema and drained chana dal. Mix well and sauté for 2 minutes.

Step 2

Add salt and mix well. Cover and cook on medium heat till the moisture dries up and the dal is cooked. Break the egg in a bowl and whisk it well.

Step 3

Add lemon juice and grind to a coarse paste. Heat remaining ghee on a non-stick tawa. Divide mutton mixture into 8 equal portions and shape them into flat kababs.

Step 4

Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked. Serve hot with green chutney.

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