Mutton Shami Kebab Recipe
A non-veg North Indian Recipes recipe with mutton - boneless and washed, chana dal (bengal gram dal) - soaked fro 4 hours, turmeric powder (haldi). Ready in 2h 25m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger
mutton - boneless and washed(500 grams)cloves garlic(10)inch ginger - roughly chopped(1)green chillies - finely chopped(2)tablespoons ghee(2)dry red chillies(4)black pepper powder(1 tablespoon)cloves (laung)(4)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(5)fennel seeds (saunf)(1 teaspoon)ajwain (carom seeds)(1 teaspoon) - 2
Saute for a few seconds and then add the boneless and washed mutton
mutton - boneless and washed(500 grams) - 3
Saute and sear the meat for about 5 minutes
- 4
Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water
chana dal (bengal gram dal) - soaked fro 4 hours(1 cup)turmeric powder (haldi)(1/2 teaspoon)salt - to tasteblack pepper powder(1 tablespoon) - 5
Pressure cook the mutton and dal for 5 to 6 whistles
mutton - boneless and washed(500 grams) - 6
Turn the heat to low and simmer for about 3 to 4 minutes
- 7
Allow the pressure to release naturally and then open the pressure cooker
- 8
If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated
- 9
Once done turn off the heat and allow the shami kebab mixture to cool
- 10
Attach the chopping blade to the food processor
- 11
Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste
- 12
Once done into the same jar add the onions, green chillies, and mint leaves
green chillies - finely chopped(2)onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup)dry red chillies(4) - 13
Pulse to combine all the ingredients
- 14
Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds
- 15
Place the Shami kababs into a preheated pan
- 16
Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides
mutton - boneless and washed(500 grams)tablespoons ghee(2) - 17
Transfer the Mutton Shami Kebabs into a serving plate and serve hot
mutton - boneless and washed(500 grams) - 18
Serve Mutton Shami Kebabs as an appetizer for parties along with Dhaniya Pudina Chutney and your guests will absolutely love it
mutton - boneless and washed(500 grams)
Rate this recipe
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Mutton Shami Kebab Recipe
A non-veg North Indian Recipes recipe with mutton - boneless and washed, chana dal (bengal gram dal) - soaked fro 4 hours, turmeric powder (haldi). Ready in 2h 25m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
18 steps- 1
To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger
mutton - boneless and washed(500 grams)cloves garlic(10)inch ginger - roughly chopped(1)green chillies - finely chopped(2)tablespoons ghee(2)dry red chillies(4)black pepper powder(1 tablespoon)cloves (laung)(4)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(5)fennel seeds (saunf)(1 teaspoon)ajwain (carom seeds)(1 teaspoon) - 2
Saute for a few seconds and then add the boneless and washed mutton
mutton - boneless and washed(500 grams) - 3
Saute and sear the meat for about 5 minutes
- 4
Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water
chana dal (bengal gram dal) - soaked fro 4 hours(1 cup)turmeric powder (haldi)(1/2 teaspoon)salt - to tasteblack pepper powder(1 tablespoon) - 5
Pressure cook the mutton and dal for 5 to 6 whistles
mutton - boneless and washed(500 grams) - 6
Turn the heat to low and simmer for about 3 to 4 minutes
- 7
Allow the pressure to release naturally and then open the pressure cooker
- 8
If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated
- 9
Once done turn off the heat and allow the shami kebab mixture to cool
- 10
Attach the chopping blade to the food processor
- 11
Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste
- 12
Once done into the same jar add the onions, green chillies, and mint leaves
green chillies - finely chopped(2)onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup)dry red chillies(4) - 13
Pulse to combine all the ingredients
- 14
Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds
- 15
Place the Shami kababs into a preheated pan
- 16
Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides
mutton - boneless and washed(500 grams)tablespoons ghee(2) - 17
Transfer the Mutton Shami Kebabs into a serving plate and serve hot
mutton - boneless and washed(500 grams) - 18
Serve Mutton Shami Kebabs as an appetizer for parties along with Dhaniya Pudina Chutney and your guests will absolutely love it
mutton - boneless and washed(500 grams)
Rate this recipe
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