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.
INGREDIENTS: Chicken Fillings
- 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
DIRECTIONS:
- 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.
