by 
The Shami kabab are easy to make and spicy in taste. You can easily try it at home if you are a beginner also. It is also a good meal not for you but for your guests also. Shami kababs are one of the famous non-vegetarian snacks to be served and everyone loves this kabab. Everywhere in the world, can try these Shami kababs.
You may also love more chicken recipes
50+ chicken recipes
Grilled chicken with lemon and garlic
Recipe videos you love to watch
Fennel Chicken spicy recipe
Honey Sesame Chicken spicy recipe
Why are these Shami Kababs called Shami?
There is a lot of explanation behind these Shami kababs. Someone says that the dish came from Sham(Syrian) which means “dinner” and “night” in Persian. The name Shami may also derive from the scent of an itr called shamam.
Who invented Shami Kababs?
Someone says that Nawab Asaf-ud-Dulah’s love of food and have led to the invention of these Shami Kababs. This is one of Lucknow’s many contributions to kababs cookery.
- Prep time: 20 mins
- Rolling&fring:20 mins
- Cook time: 40 mins
- Total time: 1h 20 mins
- Servings: 15 to 20 kababs
- Author: Allrecipesweb
- Keyword: Shami Kabab
- Cuisine: Indian, Pakistani
- Course: Snack, side course
Ingredients for Shami kababs
Boneless Mutton, cut into small pieces – 500 gms
For cooking mutton mix:
Green Cardamom- 3
Cloves- 3
Cinnamon- 1
Peppercorns- 6
Mace (Javitri)- 1 small
Shahjeera- 1/2 tsp
Bay leaves- 2
Turmeric Powder- 1/4 tsp
Coriander Powder- 1/2 tsp
Red Chillies, cut into pieces- 5
Ginger Garlic paste- 2 tsp
Salt- 1 tsp
Chana Dal (split Bengal gram) – 1/2 US cup measure (after soaking 1 US cup measure)
Oil- 1 tbsp
Water- 150 ml
Other Ingredients:
Coriander leaves, finely chopped- 1 tbsp
Mint leaves, finely chopped- 1 tbsp
Green Chillies, fine chopped- 1 tbsp
Oil – 2 tbsp + oil for pan-frying the kebabs
Preparation
- Take a pressure cooker and add the boneless mutton pieces. Add all the other ingredients required for cooking the mutton. Pressure cook till 4 whistles- on high heat till the 1st whistle and on low heat for the balance of 3 whistles. This will take around 16-18 mins (In case you don’t have a pressure cooker, add all the ingredients in a pan and cook covered on low heat for 45-60 mins till meat and the dal are soft).
- Once the pressure is released, open the lid and high heat for 7-8 mins to dry out any excess water.
- Remove it to a bowl and allow it to cool completely.
- Add the mix to a big grinder/blender jar and grind it to a uniform mixture.
Process
- Transfer the ground kabab mixture to a bowl and add the finely chopped coriander leaves, mint leaves, and green chilies.
- Mix it well to incorporate everything uniformly.
- Rub your palms with oil and start forming the kababs. Take out a handful of the mixture and press it with your hands to make it firm.
- Now roll the mixture on your palm to make it round & then press it and shape it into a kabab.
- Repeat it for the rest and set it aside on a plate.
- Optionally you can keep it in the refrigerator till you fry it.
- For frying, take a pan and add oil sufficient (about 1 cm) to shallow fry the kababs.
- Heat the oil and place the kababs side by side to not crowd the pan.
- Fry on medium heat for 2 mins till browned on one side. Flip the kababs and fry on medium heat for another 2 mins. Remove onto a plate and repeat for the balance kababs.
- Serve hot with onion rings, green chutney, and lemon.
Nutrition Information
calories: 149kcal, carbohydrates: 11g, protein: 9g, fat: 8g, saturated fat: 3g, cholesterol: 41mg, sodium: 384mg, potassium: 138mg, fiber: 4g, sugar: 1g, vitamin a: 119IU, vitamin c: 2mg, calcium: 46mg, iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
(-) If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for your personal consumption.
Powered by the ESHA Research Database © 2018 ESHA Research, lnc. All Rights Reserved.
