Authentic Hyderabadi Shami Kebab Recipe
55 minutes
1303 reads
About Authentic Hyderabadi Shami Kebab Recipe
Indulge in the rich culinary heritage of Hyderabad with this authentic Shami Kebab recipe. These melt-in-your-mouth kebabs are crafted from tender mutton, delicately blended with aromatic spices and lentils, creating a symphony of flavors that will transport you to the heart of India.This recipe reveals the secrets to achieving the perfect balance of spice and subtle herbal notes, resulting in kebabs that are equally delightful as a royal appetizer or a satisfying centerpiece for a festive lunch. Each bite offers a unique fusion of meaty goodness and refreshing herbs, making them an irresistible treat for any occasion.Follow our step-by-step guide and prepare to impress your family and friends with these exquisite Hyderabadi Shami Kebabs. Get ready for a culinary journey you won't soon forget!
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
Meat & Lentils
- 500 gm Mutton ground or finely minced
- 100 gm Split Chickpea split chickpeas, soaked in water for at least 30 minutes
Spices & Aromatics
- 1.5 tsp Salt or to taste
- 1 tbsp Chili Powder red
- 1 tbsp Ginger Garlic Paste
- 1 stick Cinnamon
- 5 clove Cloves
- 1 tsp Cardamom Powder
- 0.5 tsp Caraway Seeds also known as black cumin seeds or shazeera
- 0.5 tsp Turmeric Powder
Herbs & Chilies
- 4 Chilies finely chopped, green
- 2 tbsp Coriander finely chopped
- 1 tbsp Mint Leaves finely chopped
Instructions
Prepare the Mutton Mixture
- Add mutton, soaked chana dal, salt, ginger-garlic paste, red chili powder, turmeric powder, green chilies, coriander leaves, mint leaves, cinnamon stick, cloves, caraway seeds, and cardamom powder to a pressure cooker.
- Add 1 tbsp of oil and 1 cup of water. Pressure cook for 4-5 whistles or until the mutton is tender.
- Allow the mixture to cool completely.
Blend and Chill
- Carefully blend the cooked mutton mixture into a smooth paste without adding any extra water. Avoid over-processing.
- Transfer the paste to a refrigerator and chill for at least 30 minutes. This helps the flavors meld and makes shaping the kebabs easier.
Shape and Fry the Kebabs
- Shape the chilled mixture into small, flat patties or round kebabs.
- Heat a tawa or griddle and add about 3 tbsp of oil.
- Shallow fry the kebabs over medium heat, until they turn golden brown on both sides. Be sure to flip them and apply oil on both sides for even cooking.
Serve
- Serve hot with your choice of accompaniments, such as dal (lentils) and jeera rice (cumin rice).
Recipe Notes
Expert Tips for Perfect Shami Kebabs
- Soaking the chana dal properly is crucial for achieving a tender texture in the kebabs. Soak for at least 30 minutes, or even longer for a smoother paste.
- Don't over-blend the mutton mixture. A slightly coarse texture adds to the authentic taste and feel of Hyderabadi Shami Kebabs.
- Chilling the mixture is key to prevent the kebabs from falling apart during frying. Allow for at least 30 minutes of chilling time.
- Adjust the spices according to your preference. Feel free to experiment with different spice combinations to create your own unique Shami Kebab flavor profile.
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Recipe Nutrition
Calories: 224kcalCarbohydrates: 24gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 684mgFiber: 6gSugar: 1g
Nausheen Sharief
Articles: 18
4 Comments
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This is wonderful! Can’t wait to taste it.
Well clicked Nausheen
Such an enticing dish! Thanks for the recipe.
Looks incredible! Thanks for the details.