Shammi Kebab is a flavorful Hyderabadi (India) dish made usually with mutton and chana dal (lentil split chickpeas), shallow fried. This is a quick and easy to cook recipe. A perfect snack for parties and elaborate family meals.



  • 2.2 lbs (1kg) boneless mutton (meat of your choice) cut into small cubes
  • 1 cup split chickpeas (chana dal) soaked for 2 hrs
  • 1 tablespoon ginger & garlic paste
  • 1 teaspoon red chilli powder/paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon caraway seeds (shah jeera)
  • 1 teaspoon ground garam masala
  • 1 teaspoon salt, or to taste
  • 1 egg
  • 1 bunch of mint leaves, roughly chopped
  • 1/2 bunch coriander/parsley/cilantro, roughly chopped
  • 3 green chilies, roughly chopped
  • 2 large onions, roughly chopped
  • 1/2 cup neutral cold-pressed oil


  • Add a tablespoon of oil into a hot pan. Add 1 teaspoon of caraway seeds (shahjeera) and let it splutter
  • Add a 1 large chopped onion
  • To the onions add salt to taste & mix well
  • When the onions are lightly brown, add 1 table spoon of ginger & garlic paste
  • Add 3 chopped green chilies, mix well and cook until the ginger & garlic paste blends into the onion and the raw flavor goes away
  • Add 1 bunch of chopped mint leaves and mix well
  • Add 2.2 lbs (1kg) cubes of boneless meat
  • Mix well to combine all ingredients. Cover it and cook till the meat is tender
  • Boil the soaked split chickpea (chana dal) in water in an open pan, for about 20 mins or until the grain becomes lightly soft when crushed with fingers
  • Once the mutton is cooked and tender, remove the lid and simmer until the moisture evaporates
  • Add 1/2 bunch of chopped coriander/parsley/cilantro
  • Add 1 teaspoon of red chili powder/paprika
  • Add 1 teaspoon of ground garam masala
  • Drain the water from the cooked split chickpea (chana dal) and add it to the cooked mutton
  • Mix well and cook until the remaining moisture evaporates. Cool it down in open air
  • Grind to a coarse fibrous consistency and NOT a paste
  • Add an egg and combine well (optional)
  • Make even sized meatballs (size of your choice) I like it big
  • Press the meatball flat to the center and add some chopped onions (optional but recommended)
  • Gently fold in the meat from the sides to conceal the onions completely
  • Shape it into a patty, similar to that of a burger meat patty
  • Patties should be thick and fuller & not thin
  • Shallow fry each patty with 1/4 teaspoon of oil on medium-high flame\
  • Shallow fry until brown on both sides. (refer to photos for color)

Serve with gluten-free buckwheat roti wrapped and veggies of your choice and along with dairy-free cashew cheese.

Shammi Kebab tastes best as is, with a mint dip.

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