Shaami Kebab (Minced Mutton and Chana Dal Patty)
शामी कबाब
Shaami Kebab is one of the most refined and beloved preparations of Mughal and Punjabi cuisine — a soft, melt-in-mouth patty made from slow-cooked minced mutton and chana dal (split Bengal gram), ground together with whole spices until the mixture is a unified, fragrant paste, then formed into flat patties and shallow-fried in ghee. The chana dal serves both as an extender and as a binder — providing a slightly grainy, textured quality and a nutty flavour that is absent in pure meat kebabs. The patties are typically stuffed with a filling of finely minced onion, green chilli, coriander, and dried fruit, creating a flavour-packed centre surprise. Shaami kebab is a signature starter at any North Indian celebration.
- Total
- 1 hr 20 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 1 hr
Ingredients
Method
Pressure cook mutton mince, soaked chana dal, ginger-garlic paste, whole spices, turmeric, red chilli, and salt with 200ml water for 5–6 whistles until both the dal and mince are completely soft and all liquid is absorbed (if any water remains, cook uncovered until dry). This is critical — wet mixture cannot be formed into patties. Cool completely.
About 45 min
Tip: The mixture must be completely dry before grinding. Any residual moisture makes the kebab stick to the pan and fall apart. If the mixture seems wet, dry it out in a pan on medium heat, stirring constantly, until all moisture evaporates.
Discard whole spices. Blend the cooked mince-dal mixture in a food processor to a fine, homogeneous paste — it should have no visible dal grains or meat fibres. Add egg if using (helps binding). The paste should be firm enough to shape. Mix filling: combine minced onion, green chilli, mint, coriander, and a pinch of salt.
About 10 min
Tip: Add 1–2 tbsp roasted besan to the paste if it seems too soft to shape — besan absorbs any residual moisture and firms the mixture. Do not over-process or the texture will be too dense.
Wet palms. Shape mince paste into 12 flat patties. Press a small indent in the centre of each. Place a small amount of onion-herb filling in the indent. Seal completely. Flatten into smooth, disc-shaped patties. Heat ghee in a pan on medium. Shallow fry 2–3 minutes per side until evenly golden and the surface is lightly crisped. Drain on paper. Serve with mint chutney and lemon slices.
About 15 min
Tip: Shaami kebabs hold together better when cold — if the mixture is too soft to shape, refrigerate for 30 minutes and then shape. Keep uncooked, shaped kebabs in the fridge until ready to fry.
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 22 g
- Carbs
- 14 g
- Fat
- 24 g
- Fibre
- 3 g
- Sugar
- 1 g
- Sodium
- 500 mg
Contains: dairy, eggs
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Recipe by Boon Tools.