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Authentic Mutton Shami Kebabs made with minced mutton, chana dal, and aromatic Indian spices.

Authentic Mutton Shami Kebabs

Soft, juicy, and melt-in-the-mouth Mutton Shami Kebabs made with minced mutton, chana dal, and aromatic whole spices. These traditional Mughlai kebabs are lightly pan-fried until golden and are perfect as snacks, appetizers, or festive treats served with mint chutney and onion rings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling & shaping 10 minutes
Total Time 1 hour 10 minutes
Course: Appetizer, Snack
Cuisine: Indian, mughlai
Ingredients Equipment Method Notes

Ingredients
  

For the Base Mixture
  • 500 g minced mutton keema
  • ½ cup chana dal split Bengal gram
  • 1 onion chopped
  • 4 –5 garlic cloves
  • 1- inch ginger piece
  • 2 –3 green chilies
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 3 –4 cloves
  • 1 small cinnamon stick
  • 2 –3 green cardamoms
  • Salt to taste
  • 2 cups water
For Mixing and Binding
  • 1 egg
OR
  • 1 small boiled potato mashed
OR
  • 1 slice bread soaked and squeezed
  • 2 tbsp fresh coriander leaves chopped
  • 1 tbsp mint leaves chopped (optional)
For Frying
  • Ghee or oil as needed

Equipment

  • Pressure cooker or pot
  • Mixer grinder or food processor
  • Mixing Bowl
  • knife
  • cutting board
  • measuring spoons
  • Non-stick pan or tawa
  • spatula
  • Tray or plate

Method
 

Step 1: Cook the Keema and Dal
  1. Add minced mutton, chana dal, onion, garlic, ginger, green chilies, whole spices, turmeric powder, red chili powder, garam masala, and salt to a pressure cooker or pot. Pour in 2 cups water and cook until the dal becomes soft and the water is completely absorbed. Pressure cook for 3–4 whistles or simmer for 25–30 minutes. Allow the mixture to cool completely.
Step 2: Grind into a Smooth Mixture
  1. Remove large whole spices if desired. Transfer the cooked mixture to a mixer grinder and blend into a thick, smooth paste without adding water.
Step 3: Add the Binder
  1. Transfer the mixture to a bowl. Add the egg or your preferred binding ingredient, along with chopped coriander and mint leaves. Mix well until everything is evenly combined.
Step 4: Shape the Kebabs
  1. Lightly wet your hands and divide the mixture into equal portions. Roll each portion into a ball and flatten gently to form round patties. Arrange them on a tray.
Step 5: Fry the Kebabs
  1. Heat a little ghee or oil in a non-stick pan over medium heat. Place 3–4 kebabs at a time and shallow-fry for 2–3 minutes on each side until golden brown and slightly crisp. Handle gently while turning.
Step 6: Serve Hot
  1. Transfer the kebabs to a serving plate and enjoy with mint chutney, sliced onions, lemon wedges, buttered pav, naan, or paratha.

Notes

For extra crispiness, refrigerate shaped kebabs for 20 minutes before frying.
Boiled potato, soaked bread, or roasted besan can be used instead of egg for binding.
Do not add extra water while grinding, otherwise the kebabs may break during frying.
Raw shaped kebabs can be frozen for up to 1 month by placing parchment paper between layers.
Cooked kebabs can be reheated in a pan over low heat for 1–2 minutes.
Serve with mint chutney, onion rings, lemon wedges, roomali roti, or use them as burger patties.