How to make Mutton Shaami Kabab - Spicy mutton kababs made with minced mutton and chana dal.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton mince, Deep fried onions (तले हुए प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

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Mutton Shaami Kabab Recipe Card

Mutton Shaami Kabab

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mutton Shaami Kabab checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Green Peas Kachori, Sabudana Thalipeeth, Fig Almond Tea Cake, Honey Soya Fish With Chilli Pomegranate Salsa.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mutton Shaami Kabab Recipe

  • Mutton mince 250 grams

  • Deep fried onions 3 tablespoons

  • Caraway seed (shahi jeera) powder 1/2 teaspoon

  • Ginger chopped 1/2 inch pinch

  • Garlic chopped 2 cloves

  • Dried red chillies broken 2

  • Split Bengal gram (chana dal) soaked for 1/2 hour 1 tablespoon

  • Salt to taste

  • Egg 1

  • Fresh mint leaves 1/4 cup

  • Fresh coriander leaves 1/4 cup

  • Deep fried onions 1/2 cup

  • Lemon juice 2 teaspoons


Step 1

Heat 2 tbsps ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chillies, keema and drained chana dal. Mix well and sauté for 2 minutes.

Step 2

Add salt and mix well. Cover and cook on medium heat till the moisture dries up and the dal is cooked. Break the egg in a bowl and whisk it well.

Step 3

Add lemon juice and grind to a coarse paste. Heat remaining ghee on a non-stick tawa. Divide mutton mixture into 8 equal portions and shape them into flat kababs.

Step 4

Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked. Serve hot with green chutney.