Quick & Easy Hyderabadi Shami Kabab Recipe By Ammi Ke Khane

Ingredients

• 500 g Boneless Mutton (trimmed of excess fat, cut into 2‑inch cubes)
• 100 g Chana Dal (soaked in water for 30 minutes, then drained)
• 1 medium Onion (finely chopped, about 100 g)
• 1 tsp Red Chili Powder (adjust to heat preference)
• ½ tsp Turmeric Powder
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Salt (or to taste)
• 3 tbsp Tata Simply Better Groundnut Oil (pure, cold‑pressed, unrefined)
• ½ cup Water (for pressure cooking)
• 2 tbsp Roasted Peanuts (Khushkhush) (coarsely ground)
• 2 tbsp Cashews (roasted and coarsely ground)
• 2 tbsp Almonds (roasted and coarsely ground)
• 1 tsp Garam Masala (roasted for extra aroma)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 pieces Green Chilies (finely chopped)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Fresh Mint Leaves (chopped)
• 2 tbsp Yogurt (plain, full‑fat)
• 3 tbsp Additional Groundnut Oil for Frying (for shallow frying)

Instructions

1. Prepare Ingredients

   Rinse 100 g chana dal and soak in water for 30 minutes. Finely chop one medium onion and set aside. Measure all spices, nuts, herbs and yogurt.

   Time: PT15M

2. Pressure Cook the Meat and Dal

   Place the cubed boneless mutton, soaked chana dal, chopped onion, red chili powder, turmeric, ginger‑garlic paste, salt, 3 tbsp groundnut oil and ½ cup water into the pressure cooker. Close the lid and cook on medium heat until the meat is fork‑tender (about 2 whistles).

   Time: PT30M

3. Lightly Roast the Cooked Mixture

   Release pressure, open the cooker and spread the cooked meat‑dal mixture on a plate. Heat a skillet over medium heat and lightly sauté for 3‑4 minutes to evaporate excess moisture.

   Time: PT5M

4. Grind the Spice‑Nut Paste

   In a blender, combine roasted peanuts, cashews, almonds, roasted garam masala, lemon juice, green chilies, fresh coriander, mint, a pinch of garlic (optional) and 2 tbsp yogurt. Blend to a smooth paste.

   Time: PT10M

5. Combine Paste with Meat‑Dal Base

   Transfer the nut‑spice paste back into the meat‑dal mixture. Mix thoroughly until a uniform, slightly sticky mass forms.

   Time: PT5M

6. Shape the Kebabs

   With lightly oiled hands, take portions of the mixture and shape into round discs (≈ 2 inches) or oval lozenges. Place them on a tray.

   Time: PT5M

7. Heat Oil for Frying

   Add 3 tbsp groundnut oil to a tawa (flat skillet) and heat over medium flame until shimmering.

   Time: PT5M

   Temperature: 180°C

8. Fry the Shami Kebabs

   Place the shaped kebabs gently onto the hot oil. Fry for 2‑3 minutes each side, turning carefully, until both sides turn golden‑brown and the interior is hot throughout.

   Time: PT10M

   Temperature: 180°C

9. Drain and Serve

   Remove kebabs with a slotted spoon, drain on paper towels, and serve hot with chutney or salad.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

16 g

Carbohydrates

12 g

Fat

16 g

Fiber

3 g