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Friday, May 11, 2012

Mutton Shami Kabab


  • Minced Mutton / Kheema- 500gms
  • 5-6 cloves garlic
  • 1″ piece ginger, roughly chopped
  • 1/2 cup chana dal, washed and soaked
  • 1 portion fresh garam masala
  • 2 bay leaves
  • 1/4 cup water
  • Coriander leaves - one handful
  • Mint leaves - 1 handful
  • Chilly powder - 1/2 tsp
  • 2 tsps clarified butter, ghee Salt to taste

  • Mix the mince with all the ingredients, except the clarified butter / ghee, in a pressure cooker, and cook under pressure, for 5-6 whistles.
  • Allow to cool for at least 30 minutes, open and dry any remaining liquid on high heat. Discard the bay leaves.
  • Grind in a processor.
  • heat butter in a tava.
  • Take lemon sized portions, and make neat, tight patties between the palms of your hands.

Serve hot with a finely sliced onions tossed in lime juice.

Linking to Red meats feast and
Linking this to:Dish Name Starts with M @ Learning to Cook , Feast of sacrifice By Asiya


  1. Cant take my eyes from those irresistible kabab,mouthwatering here.

  2. Shami kebab looks super duper delicious..:))
    First time here and glad to follow you..:))
    Happy blogging..

  3. Mouthwatering shami kababs Jillu! Thanks for sharing the recipe!

  4. What a coincidence ! Right now I'm making Shami kababs to freeze for Ramadan. The only difference in my recipe is that I don't add mint and cilantro while boiling. I add finely chopped onion, green chillies, mint and cilantro after grinding the meat and lentils. I also add an egg to bind the mixture together.I love shami kababs.

  5. QUITE SIMPLE AND NICE...liked your recipe display and neat blog here

  6. Looks really delicious..Thanks for linking this recipe to my event.


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