Minty Mutton Shami Kabab

3 from 3 votes

I often cook these non fussy & easy to make kababs at home. Just steam & grind the ingredients together , rest the mix for 2 hours & it is good to cook. I luv the minty & spicy flavor.
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Served AsBrunch, Dinner, Lunch, Snacks
CuisineNorth Indian
Servings 4


  • Minced Meat 1/2 kg
  • Husked split Bengal Gram/ Chana Dal 5 tbsp
  • Green Cardomoms[choti elaichi] 4
  • Black Cardomom[badi elaichi] 2
  • Cinemon Stick[dalchini] 2 inch
  • White Pepper Corns 15-20
  • Caraway Seeds[shah jeera] 1/2 tsp
  • Cloves[lavang] 4
  • Bay Leaves[tej patta] 2
  • Garlic 12-15 Cloves
  • Ginger About 1 inche long
  • Fresh Mint Leaves 1 cup
  • Egg 1 [optional]
  • Salt
  • Vegetable Oil 2 tbsp
  • Onion Finally Chopped 2 tbsp[optional]
  • Ginger Finally Chopped 1 tsp[optional]
  • Green Chili Finally Chopped [as per taste]


  • Soak chana dal for 30 min. In a pressure cooker put minced meat soaked dal, all the whole spices, 1 inch ginger garlic & salt & cook with 1 cup of water. Cook on high flame until first whistle & then on medium flame till two more whistles.
  • Switch off gas. Let it rest until the pressure is released. Open the lid & let the mix cool. Now grind this mix to a fine paste. Take it in bowl & mix mint leaves, chopped onion ginger green chili. Break egg directly into the mixture.Mix well
  • Keep it in refrigerator for 2 hrs. Heat a tawa/non stick pan . Add little oil. Make small patties of mix by rubbing some oil in your hands & put on hot tawa. cook for 2 min on meedium flame from one side , flip & cook for another 1-2 min
  • Serve hot with minty curd dip.


  • Egg is good for binding however if you  don’t add it the binding purpose will be solved by chana dal.
  • Add water carefully because meat will leave its own water as well & we don’t want our mix too wet.
  • After 2 hrs of refrigeration you should be able to make nice paties with your mix. If you cannot keep it in frig for some more time.

Please appreciate the author by voting!

3 from 3 votes

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Tanu Nigam

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