Shami Kebab: Silky Bombs Of Meat
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The taste and the flavours always dominate our taste buds, no matter where we Indians may dwell in the globe. Every area of India has its own distinctive collection of delectable flavours and savours. With such flavours and savours Shami Kebab is one of the greatest non-vegetarian delicacies that can served as an appetiser. You will not only like eating it, but you will also enjoy cooking it. Shami kebabs are succulent minced lamb with lentils. These tender patties of kebab will have you daydreaming with its spicy masala stuffing on the inside and crispy fried outside.

Sprinkles of origin

Syrians were the ones who introduced Shami kebabs to South Asia. In Urdu, the term "Sham" means "Syria." To work in the royal kitchens, the Mughals employed cooks from all around the Muslim world, some of which were Syrian. Therefore,  Muslim immigrants from the Middle East were the ones who brought these delectable and flavourful kebab to South Asia during the period of  Mughal Empire. 

Shami Kebab is a misnomer for silky. These kebabs are kid-friendly, naturally gluten-free, and so wholesome!


        500 grams Mutton , boneless and washed

        1 cup Chana dal (Bengal Gram Dal) , soaked for 4 hours

        1/2 teaspoon Turmeric powder (Haldi)

        10 cloves Garlic

        1 inch Ginger , roughly chopped

        2 Green Chillies , finely chopped

        1 Onion , finely chopped

        1/2 cup Mint Leaves (Pudina) , finely chopped

        Salt , to taste

        2 tablespoons Ghee

        4 Dry Red Chillies

        1 tablespoon Black pepper powder

        4 Cloves (Laung)

        1 inch Cinnamon Stick (Dalchini)

        5 Cardamom (Elaichi) Pods/Seeds

        1 teaspoon Fennel seeds (Saunf)

        1 teaspoon Ajwain (Carom seeds)

Procedure to prepare Shami Kebab: 

    To begin making the Mutton Shami Kebab recipe, add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger into a preheated pressure cooker

    Saute for a few seconds and then add the boneless and washed mutton 

    Saute and sear the meat for about 5 minutes on high flame, then add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water

    Pressure cook the mutton and dal for 5 to 6 whistles, then turn the heat to low and simmer for about 3 to 4 minutes, then allow the pressure to release naturally and then open the pressure cooker 

    If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated 

    Once done turn off the heat and allow the shami kebab mixture to cool 

    Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste, then add the onions, green chillies, and mint leaves to the meat paste and grind again

    Transfer the Shami Kebab mixture into a bowl and shape into round discs

    Place the Shami kababs into a preheated pan and drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides 

    Transfer the Mutton Shami Kebabs into a serving plate and serve hot

They are commonly topped with lemon juice and served with sliced raw onions as a side salad, and they can be eaten with mint or coriander chutney. During Eid festivities, they are also offered alongside sheer khurma. Also a  perfect snack for dinner parties at home, mutton shami kebab will be great as a starter dish served with an accompaniment of your choice.