Recipe for Shami Kabab

This is a Recipe for preparing at home the famous Mughlai Restaurant Style Shami Kabab.  The Shami Kebabs can be eaten as snack or starters as also with the main course.

Preparation Time: 45 Minutes
Serves: 4 Persons

¼ cup Chana Dal (soak at night)
200 gram Boneless Mutton (cooked)
1 Masala Elachi [Black Cardamom] (ground)
1 small Onion (cut into small pieces)
1 leave of Kadipatta
1” ginger (cut into small pieces)
½ tea spoon Black Pepper powder
8-10 petals Garlic (cut into small pieces)
Salt to taste
½ tea spoon Garam Masala
1 egg
1/2 cup Coriander
1 cup Bread Crumbs

Soak the Chana Dal at night, and in the morning cook in pressure cooker (drain the excess water).Prepare the mixture of the Mutton, Onion, Ginger, Garlic , Coriander, Salt & Garam Masala, mix and grind in mixer then add cooked dal & mix it nicely.

Heat the oil in frying pan and add the above mixture & fry for 15 minutes.

After 3 hours make small Kababs. In one pot beat 1 egg with egg beater, dip the Kabab one by one into the beaten eggs and then cover the Kababs with bread crumbs & fry till the color changes to pink.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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