How to make Shaami Kabab - SK Khazana -

This melt in mouth mutton kabab is very popular almost all over the world

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Spllit Bengal gram (chana dal)

Cuisine : Moghlai

Course : Snacks and Starters

For more recipes related to Shaami Kabab - SK Khazana checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Eggs Fritura Carrot and Cabbage Thalipeeth Chanki tikki

Shaami Kabab - SK Khazana

Shaami Kabab - SK Khazana Recipe Card


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.

Prep Time : 2-2.30 hour

Cook time : 3-Above

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Shaami Kabab - SK Khazana Recipe

  • Mutton mince (keema) 250 grams

  • Spllit Bengal gram (chana dal) soaked and drained 1/4 cup

  • Oil 1 tablespoon

  • Cumin seeds 1 1/2 teaspoons

  • Green cardamoms 10-12

  • Black peppercorns 16-18

  • Cloves 6-8

  • Cinnamon 1 inches

  • Garlic cloves 8-10

  • Ginger roughly chopped 1 inches

  • Dried red chillies 5-6

  • Salt to taste

  • Ghee for shallow frying


Step 1

Heat oil in a non-stick pan, add cumin seeds, cardamoms, peppercorns, cloves, cinnamon, garlic, ginger and red chillies, mix and sauté till fragrant.

Step 2

Add mutton mince and mix. Add Bengal gram and salt and mix well. Add sufficient water, mix, cover and cook till fully done. Remove from heat and set aside to cool.

Step 3

Blend the cooked mixture into a fine paste. Divide the paste into equal portions and shape into tikkis.

Step 4

Heat some ghee on a non-stick tawa. Place the tikkis on it and shallow-fry, turning sides, till golden brown from both the sides. Drain on absorbent paper.

Step 5

Serve hot with onion rings and lemon wedges.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.