Delicious Mutton Shami Kebabs: Easy Ramadan/Eid Recipe

Indulge in the rich and savory flavors of Mutton Shami Kebabs, a cherished dish perfect for Ramadan, Eid, or any special occasion. These succulent kebabs, with their tender mutton mince infused with aromatic spices, offer a delightful balance of textures and tastes. The secret lies in a meticulous blend of ingredients and a careful cooking process, resulting in patties that are both flavorful and incredibly satisfying. Forget dry, bland kebabs; this recipe guarantees juicy perfection every time. The succulent meat is complemented by a subtle hint of sweetness and a warming blend of spices that will tantalize your taste buds.

Prepare to be amazed as you embark on a culinary journey to create these delectable kebabs. From the initial preparation of the mutton mince to the final pan-frying, we'll guide you through each step with clear instructions and helpful tips. Ready to create a truly unforgettable culinary experience? Let's delve into the detailed, step-by-step process.

Tools Needed

  • Pressure Cooker
  • Mixer
  • Pan
  • Stovetop

Ingredients

  • Boneless Mutton: 500g
  • Soaked Chana Dal: ½ cup
  • Onion: 1 small, finely chopped
  • Ginger-Garlic Paste: 2 tsp
  • Kashmiri Red Chilies: 8
  • Shahi Jeera: 1 tsp
  • Cinnamon: 2 small pieces
  • Cardamom: 2
  • Peppercorns: a few
  • Cloves: 5
  • Bay Leaf: 1, cut up
  • Salt: 1 tsp
  • Turmeric Powder: ¼ tsp
  • Red Chili Powder: ½ tsp
  • Coriander Powder: 2 tsp
  • Water: ¼ cup
  • Mint Leaves: 1 cup
  • Coriander Leaves: 1 cup
  • Ginger: 1 tsp, finely chopped
  • Green Chili: 1 large, chopped
  • Black Salt (Kala Namak): ½ tsp
  • Cumin Powder: ½ tsp
  • Lemon Juice: ½ lemon
  • Egg: 1
  • Oil: For frying

Step-by-Step Instructions

Step 1. Prepare the Mutton Mixture

  • Pressure cook mutton with soaked Chana Dal, onion, ginger-garlic paste, chilies, Shahi Jeera, cinnamon, cardamom, peppercorns, cloves, bay leaf, salt, turmeric powder, red chili powder, and coriander powder. Add ¼ cup water. Cook for four whistles on medium-low flame.
  • After four whistles, let the pressure release naturally. Heat again until all moisture evaporates.
  • Remove bay leaves. Grind the mixture in batches to a fine paste.
  • Add chopped mint and coriander, green chili, oil to the meat mixture. Mix well.
Pressure cook mutton with soaked Chana Dal, onion, ginger-garlic paste, chilies, Shahi Jeera, cinnamon, cardamom, peppercorns, cloves, bay leaf, salt, turmeric powder, red chili powder, and coriander powder. Add ¼ cup water. Cook for four whistles on medium-low flame.After four whistles, let the pressure release naturally. Heat again until all moisture evaporates.Remove bay leaves. Grind the mixture in batches to a fine paste.Add chopped mint and coriander, green chili, oil to the meat mixture. Mix well.
Prepare the Mutton Mixture
  • Add beaten egg to the mixture and mix well.
Add beaten egg to the mixture and mix well.
Prepare the Mutton Mixture

Step 2. Make the Mint-Coriander Chutney

  • Make mint-coriander chutney by blending mint leaves, coriander leaves, chopped onion, ginger, green chili, black salt, cumin powder, and lemon juice.
Make mint-coriander chutney by blending mint leaves, coriander leaves, chopped onion, ginger, green chili, black salt, cumin powder, and lemon juice.
Make the Mint-Coriander Chutney

Step 3. Shape and Fry the Kebabs

  • Shape the mixture into small patties.
  • Pan-fry the patties in oil until golden brown on both sides.
Shape the mixture into small patties.Pan-fry the patties in oil until golden brown on both sides.
Shape and Fry the Kebabs

Step 4. Serve

  • Serve hot with mint-coriander chutney.
Serve hot with mint-coriander chutney.
Serve

Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide

Tips

  • Soak Chana Dal for over four hours.
  • Don't add too much water during pressure cooking; evaporate excess moisture.
  • Grease your palms with oil to prevent sticking while shaping patties.

Nutrition

  • N/A

FAQs

1. Can I make these kebabs ahead of time?

Yes! You can prepare the kebab mixture a day in advance and store it in the refrigerator. Fry them just before serving for the best texture and taste.

2. What can I substitute for the mutton?

While mutton provides the most authentic flavor, you can substitute with ground lamb. The cooking time might need slight adjustment.


These delicious Mutton Shami Kebabs are a guaranteed crowd-pleaser, perfect for sharing with family and friends during your celebrations. The recipe's simplicity belies the incredible depth of flavor achieved, making it a go-to dish for any special occasion. So gather your ingredients and embark on this flavorful culinary adventure – enjoy!