Shami Kabab


  • 500 gm mutton, minced
  • 1/4 cup channa dal
  • Oil for shallow frying

To be cooked with the mince –

  • 2 medium onions finely chopped
  • 1 tsp garlic paste
  • 1/4 tsp garam masala powder
  • 1 tsp red chilli powder
  • A pinch of turmeric powder
  • 10 almonds, blanched and peeled
  • 4 green chillies
  • 1 tbsp chopped coriander leaves
  • 4 mint leaves
  • 1.5 tsp salt

To be mixed into the mince before frying

  • 2 tbsp finely chopped coriander leaves
  • 2 medium onions finely chopped
  • 2 green chillies, finely chopped
  • 1 egg well beaten


  1. Put the mince, dal and “the ingredients to be cooked with the mince” with 3-4 cups of water into a pan
  2. Bring to a boil, lower heat and simmer for about 40 minutes till the mince and dal are well cooked
  3. Make sure all the water has evaporated leaving the cooked ingredients virtually dry
  4. When cool, grind it in the mixer without any water till moderately fine
  5. Add more salt if needed
  6. Remove from the mixer and add the ingredients in the “to be mixed into the mince before frying” list.
  7. Knead and mix well
  8. Make 1.5” balls of the mix and flatten them slightly
  9. Shallow fry the kababs in batches till golden brown
  10. Drain and place on absorbent paper

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