A Shami Kabab recipe mostly common in Hyderabad which is made with mutton paste...
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.