Yummy Indian Kitchen - Indian Food Recipes

Indian Food Blog on Indian Vegetarian and Non Veg Recipes

  • Home
  • Recipe Index
  • Recipes
You are here: Home / South Indian Food / Shami Kabab Recipe Hyderabadi with Mutton

Shami Kabab Recipe Hyderabadi with Mutton

January 22, 2021 by Asiya 3 Comments

Jump to Recipe Print Recipe

Shami kabab recipe  Hyderabadi or mutton shami kabab recipe is a famous hyderabadi kabab dish which is made with mutton.

         The shami is an authentic Hyderabadi cuisine which is made by a paste of meat and chana dal(chick pea lentils). Also check a meat kofta recipe which is nargisi kofta and it is too a hyderabadi delicacy…

Related Hyderabadi Recipes with meat/mutton:

  • Hyderabadi Haleem Recipe with Mutton
  • Hyderabadi Mutton Pickle Recipe

The shami kabab are in the form of mutton patties or mutton kabab which are shallow fried in oil and they are usually eaten with rice or can be eaten as a side dish along with dal recipes such as khatti dal .

The texture is very smooth and they can be made into any shape be it round or oval or the shape you prefer. They are a widely popular snack item in muslim households. It also is a ramazan special starter or snack recipe.

hyderabadi shami kabab recipe, mutton shami kabab recipe

Shami kabab recipe is one of the best recipes that can be picked up from Hyderabadi cuisine. The procedure requires very few ingredients and can be made very easily.

This is a non veg  snack item but can also be made with vegetables. The mutton combination along with chana dal or chick pea lentils give the mutton kababs or mutton patties an extraordinary flavor.

Basically, chana dal is added to give a perfect binding for the shami kabab recipe. The kababs may not turn out perfectly if the binding is not right. The recipe also requires spices to give a wonderful aroma.

shami kabab recipe hyderabadi, mutton shami kabab

Kababs or kebabs are of different kind and can be made into various varieties such as galouti kabab, chapli kebab, chicken kabab, veg kabab , burrah kabab, kakori kabab, seekh kebabs etc…In veg kababs hara bhara kababs are very popular.

Many more kababs are popular not only in India but also kababs are very common throughout the world. The basic ingredient for kebabs is usually meat but meat can be substituted by chicken, fish etc…

Kebabs can be grilled or fried but this shami kebab recipe is slightly shallow fried in oil and not deep fried or grilled.

Let us take a detailed look into the making process of the kababs below…

Table of Contents

  • Hyderabadi shami kabab recipe or mutton shami kebab recipe:
  • Shami Kabab Recipe Hyderabadi
  •  

Hyderabadi shami kabab recipe or mutton shami kebab recipe:

shami kabab recipe hyderabadi, mutton shami kabab recipe

Shami Kabab Recipe Hyderabadi

Asiya
A Shami Kabab recipe mostly common in Hyderabad which is made with mutton paste…
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Kababs/Appetizer
Cuisine Indian
Servings 7 -8
Calories 550 kcal

Ingredients
  

  • 500 gms meat/mutton cleaned and washed
  • 3 tbsp chana dal/chick pea lentils soaked in water for half an hour
  • 3-4 green chillies
  • 2 tbsp chopped coriander leaves
  • salt – to taste
  • 1 tbsp red chilli powder
  • 1 tbsp ginger garlic paste
  • 1 cinnamon stick
  • 1 tsp elaichi powder
  • 1/2 tsp turmeric powder
  • oil for shallow frying

Instructions
 

  • Firstly, in a pressure cooker, add the mutton, and roast it for about two minutes.
  • Add salt, ginger garlic paste, red chilli powder, turmeric powder.
  • Add green chillies, add chopped coriander leaves.
  • Add the chana dal which has been soaked.
  • Add 1 cinnamon stick and elaichi powder.
  • Add 1 tbsp oil and add about 1 cup of water.
  • Pressure cook the whole mixture until the mutton gets tender or for about 4-5 whistles on sim flame.
  • If there is any water remaining in the mutton mixture then cook it until the water is absorbed totally.
  • Allow the mixture of mutton to cool down completely.
  • Blend the mixture of mutton into a fine paste(do not add water) and rest the dough paste in refrigerator for about 10 – 15 minutes for the mutton paste to become thick.
  • When you want to fry, take a small ball portion of the mutton dough, apply oil on palms and make the kabab of any shape.
  • Round shape or oval shape or any shape is preferred. Make as many kababs as you prefer.
  • Heat the tawa, add about 2 tbsp oil, place the kababs on the tawa/griddle and shallow fry until a golden brown color appears at the bottom side of the kabab.
  • Smear oil over the top of the kababs and flip them.
  • Similarly, shallow fry the rest of the side until a golden brown color appears.
  • Take them out and serve them on an absorbent paper.
  • Serve the shami kababs with lemon and onions.
  • Eat them along with dal or roti.

Notes

1.Onion and tomato too can be added, but adding them leaves water in the mixture and kababs don’t turn out well and there are chances of the kababs breaking.
2.Chana dal is usually added for binding of the kababs. Excess adding of chana dal may also lead to breaking of shami kababs while shallow frying.
3.There should not be any amount of water before blending the mutton into a paste.
The mutton dough can be kept in refrigerator and can be used for two to three days.

Nutrition

Nutrition Facts
Shami Kabab Recipe Hyderabadi
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.
WANT TO WATCH VIDEO RECIPES?SUBSCRIBE US ON YOUTUBE

 

Tweet
Share3
Pin32
Share
35 Shares
« Shimla Mirch Keema Recipe Hyderabadi
Aloo Pakora Recipe, Potato Pakoda Recipe »

Comments

  1. Shweta Singh says

    August 28, 2016 at 1:10 am

    Can I use mutton keema

    Reply
    • asiya says

      August 29, 2016 at 11:39 am

      Yes you can use mutton keema but, we also add chana dal into it and it is better if you add the chana dal after soaking for a long time with keema and cook the keema for few whistles..Yes you can use it..but most of the time shami is made using boneless mutton which gives a good taste…

      Reply
  2. fiazun says

    February 6, 2020 at 8:09 pm

    nice recipe

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Categories

  • Andhra (162)
  • Baking (12)
  • Beverages (53)
  • Breakfast (64)
  • Chicken (66)
  • Chutneys (11)
  • Curry (110)
  • Dals (20)
  • Desserts (38)
  • dinner (68)
  • Egg (30)
  • fish (8)
  • Hyderabadi (165)
  • International (12)
  • lunch (57)
  • Mutton (46)
  • Non Veg (104)
  • north indian food (46)
  • punjabi (49)
  • Ramadan (122)
  • Recipes (398)
  • Rice (42)
  • Snacks (61)
  • South Indian Food (236)
  • Uncategorized (2)
  • Vegetarian (215)
  • Videos (20)

Recent Posts

  • how to make curd at home, thick dahi recipe
  • matar pulao recipe, green peas pulao
  • chettinad chicken curry recipe, chicken chettinad gravy
  • apollo fish fry, boneless fish fry
  • mutton do pyaza, lamb do pyaza
  • Pakistani biryani recipe, Pakistani chicken biryani
  • rava kichadi recipe, sooji breakfast




Meet The Food Blogger!!!

This is Asiya, a graduate in Engineering and Technology from Hyderabad,India with always a passion for cooking and trying different recipes and therefore started food blogging... Learn more →

contact us:

yummyindiankitchen@gmail.com

(c) Copyright 2021 Yummy Indian Kitchen | Privacy Policy | Sitemap