Mutton Shami Kabab…Eid special

Eid celebration during Lockdown. We are Hindu but being brought up in diversified cultures in India, do celebrate most of the festivals specially when it is related to Food. Eid celebration means, shopping eating out Kababs, Quorma Biryani , Haleem, Sheer Khurma and the list goes on. In lockdown no dine out so made most of the dishes at home. Shami Kababs in starter, Dum Gosht Biryani, Mutton Kosha with Ulte Tawe Ka Paratha and Sheer Khurma in sweet dish. Most the recipes I have already shred in my blog. Today its Mutton Shami Kabab.

Shami Kabab Plating

History or evolution of Shami Kabab in India.

Kababs are various cooked meat dishes, with their origin in Middle Eastern Cuisine. Many variants are popular around the world.  Kababs  consists of cut or ground meat, sometimes vegetables and various other accompaniments according to the specific recipe. Although Kababs are typically cooked on a skewer over a fire, some Kababs are are baked in pan or in an oven. Traditionally Kababs were made with Mutton or lamb but regional recipes may include beef, goat, chicken or fish.

In undivided India, in the old Mughal province of Bengal Subah’s capital Dhaka (now in Bangladesh), various Perso and Arab influenced dishes started to be made. Amongst these Kababs, The muslim community preferred  to make kababs with “Bara” that is Beef and the Bengali Hindu communities used mutton to make these kababs. Shami Kababs are one of them. Shami Kabab is composed of a small patty of ground meat with ground chickpeas and many other spices and egg to hold together. Meat is boiled with chickpeas or chana dal with whole hot spices, ginger, garlic, onion, turmeric , until they are completely tender. The cooked meat is ground in such a way that it is fibrous and does not become a paste.  Chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. It is then shaped into diamond or round patties and is shallow fried. These are eaten as snack or appetizer and small sized kababs are great accompaniment of Cocktails. These Kababs are a popular snack though out India.

When I decided to make these Kababs at home, I explored many recipes available in net,   I found that all the ingredients are available in my pantry. Following the traditional method mentioned in Wikipedia and few authentic recipes and videos,  I made these Kababs and trust me it came out perfect in looks and in taste. I have made this recipe earlier also but had used minced meat or Keema. But using the chunky meat pieces makes difference in texture as well as taste. It is highly recommended that if you wish to prepare the tastiest Shami Kababs, follow this recipe as it is. You will get the best result. I have uploaded the recipe video in my you tube channel and FB page too. You can watch the full video. The link is given below:


So here is the recipe:

 Ingredients for boiling:

Ingredients for boiling

Boneless Mutton preferably from back Rann/thigh- 500 gm diced  1”-2” pieces

Chana dal/Black gram-1/4th cup

Chopped Onion- 1 big

Ginger chopped- 1 tblspn

Garlic pods- 10(if small)

Dry red chili- 6-8 (choice of heat)

Black Cardamom- 2


Cinnamon stick- 1 of 1”

1 big fat potato preferably purple potato

Black peppercorn- 10

Bay leaf- 2

Mace flower- 1

Salt- 1 tblspn or to taste

Turmeric- 1 tblspn

Water- Enough to submerge the mutton pieces in pan

Ingredients for forming kabab:

Finely chopped shallots/onion- 1/4th  cup

Chopped green chili- 1 tblspn

Grated ginger  garlic paste- 1 tblspn

Kashmiree red chili powder for colour- 1 tspn(optional)

Chopped fresh coriander leaves- 1/4th cup

Tear  mint leaves 2 tblspn

 Nutmeg powder- 1/4th tspn

Green cardamom powder- 1 tspn

Garam masala powder- ½ tspn

Salt if required.

Egg- 1

Oil- 1 tblspn

Frying ingredients:

Enough Oil for shallow frying


In a pan(do not used non stick pan) add everything under boiling ingredients.

Boil the meat

Cook it covered till mutton is soft. It may take 40-45 mins depending on the quality of meat. Stir in between and should check on the water level. If gets dry before meat is cooked, the add more water. When the meat is cooked, it should be dry and no liquid may remain in the pot.

Cool it till warm. Take out the whole spices like cardamom, cinnamon stick, cloves, bay leaves and the mace flower. Discard these.

Transfer the whole thing in food processor. You need to churn it without adding a drop of water. When nicely mashed transfer in a big plate or a tray. This will have a very fine and smooth texture but fibrous too.

Add all ingredients mentioned under ingredients for forming Kabab. Now combine everything nicely. Use your fingers to combine all. 


Now make equal sized ball with the whole mashed meat.

Form the patty shaped Kabab

Take one ball between your palm and press with other palm to form a small disc  or shape it like kabab.

Heat oil in a flat frying pan. Reduce the flame to medium. Add the kababs leaving space between the kababs.  It should be fried in batches.

In Frying Pan

Serve it hot as Tapas with Drinks. Enjoy with cocktails, mocktails or as dinner also with Ulta Tawa Awadhi Paratha as I did. Must be served with some chutney.

Ready Kababs


These Kababs couls be made with any meat or Fish. The ingredients and the process will remain same.

These could be served as snacks, starter and also in Lunch or dinner with Parathas or Naan or flat breads.

These could be made in Air fryer and in built oven, Micro oven in convection mode in 160 degrees -by applying oil on both the sides and flipping the kababs in intervals.

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