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shami kabab recipe hyderabadi, mutton shami kabab recipe

Shami Kabab Recipe Hyderabadi

A Shami Kabab recipe mostly common in Hyderabad which is made with mutton paste...
4.7 from 10 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Kababs/Appetizer
Cuisine Hyderabadi, Indian
Servings 7
Calories 141 kcal


  • 500 gms meat/ mutton cleaned and washed
  • 1 cinnamon stick
  • 2 cloves / loung
  • ½ teaspoon shahi jeera
  • 2 tablespoon oil
  • 1 tablespoon ginger garlic paste
  • salt - to taste
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon cardamom powder/ elaichi powder
  • ¼ teaspoon black pepper powder
  • 3-4 green chillies
  • 3-4 tbsp mint leaves
  • 2 tablespoon chopped coriander leaves
  • 2 tablespoon chana dal/ chick pea lentils soaked in water for half an hour
  • 1 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoon beaten egg
  • oil for shallow frying


  • Add boneless mutton pieces, small cinnamon sticks, cloves, shahi jeera, oil, ginger garlic paste, salt to taste, red chilli powder.
  • Also, add turmeric powder, cardamom powder, black peppercorn powder, green chillies, mint leaves, chopped coriander leaves, split chickpeas, mix well.
  • Add 1 cup water.
  • Pressure cook well until the mutton turns completely soft.
  • Reduce the steam.
  • If there is any water cook the mutton until water completely absorbs.
  • Switch off the flame.
  • Cool down the mixture.
  • Make a paste of the cooked mutton.
  • Add lemon juice and beaten egg.
  • Mix well.
  • Apply oil to the palms.
  • Make small tikki or round shape of the mutton paste.
  • Make kababs of all the mutton paste.
  • Add oil to a pan and heat it.
  • Place the kababs in oil.
  • Cook them for 4-5 minutes.
  • Flip them carefully.
  • Cook the other side too for 4-5 minutes.
  • Both sides should be cooked well.
  • Take them out and serve hot


  • 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.
  • Chana dal is usually added for binding the kababs. Excess adding of chana dal may also lead to breaking of Shami kababs while shallow frying.
  • There should not be any amount of water before blending the mutton into a paste.
    The mutton dough can be kept in the refrigerator and can be used for two to three days.


Nutrition Facts
Shami Kabab Recipe Hyderabadi
Amount Per Serving
Calories 141 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg15%
Sodium 114mg5%
Potassium 219mg6%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Calcium 18mg2%
Vitamin C 3mg4%
Vitamin A 93IU2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.