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Shami Kebab | Mutton & Dal Kebab

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Shami Kebab | Mutton & Dal Kebab

Lucknowi Mutton Shami Kebab | Shami Kebab Masala

  • Non Vegetarian

Lucknowi Mutton Patty Kebab with Chana Dal. Authentic Recipe.

  • 45 mins
  • Serves 8
  • Easy



Shammi Kebab

Shami possibly comes from the urdu word sham (evenings) and shami or shammi kebab points to the kebab served in the evening. But not just any evening but a special one where there was Sharab (alcohol) & Shabab (youth). Nawabs of yore infamously had sinful evenings of dance, music, entertainment and the kebabs that reminds of those sinful evening came to be known as shami kebab.

Some of the tips to watch out while making shami kebab is that this kebab tends to go very dry cause of addition of chana dal. One way to avoid dry kebab is to limit the use of chana dal. Also use thick boneless pieces of meat while cooking and not make the recipe with meat mince.

Once the kebab mixture is cooked pound it rather using a mixer grinder or a mincer to get a lovely texture. This is a kebab that is shallow fried and not deep fried as we usually are served in cocktail parties. Using an egg in the recipe keeps the kebab moist.



For Shami Masala 

Bayleaf (तेज पत्ता) – 3 nos

Black cardamom (काली ईलाइची) – 3 nos

Peppercorns (काली मिर्च) – 2 tsp

Mace (जावित्री) – 2 blades

Cinnamon 1” long (दालचीनी) – 2 nos 

Cardamom (ईलाइची) – 10 nos  

Cloves (लौंग) – 6-7 nos

Coriander seeds (धनिया बीज) – 2 tbsp

Caraway (शाही जीरा) – 1 tsp

Cumin (जीरा) – 2 tsp

Dry red chillies (सूखी लाल मिर्च) – 5-6 nos


For Cooking

Ghee (घी)  – 2 tbsp

Mutton boneless (बोनलेस मीट) – 500 gms

Mutton Nalli (मटन नल्ली) – 2 pc 100gms

Ginger, chopped (अदरक)- 1 tbsp 

Garlic, chopped (लहसुन) – 1½ tbsp 

Green chillies, slit (हरि मिर्च) – 3 nos

Turmeric (हल्दी) – ½ tsp

Salt (नमक) – to taste

Onion, medium (प्याज़) – 2 nos 

Chana dal (चना दाल) – ½ cup 

Water (पानी) – 2 cups


While Mixing

Mint leaves (पुदीना) – handful

Coriander leaves (धनिया पत्ता) – handful

Green chillies, chopped (हरि मिर्च) – 1 no

Eggs (अंडा) – 1 no

Ghee (घी)  – for frying



For Shami Kebab Masala

For Shami Masala, in a hot pan, add bay leaves, black cardamom, peppercorns, mace, cinnamon, cardamom, cloves, whole coriander seeds, shahi jeera, jeera and dried red chillies. Roast it for some time. Now, pound it using a mortar and pestle into a coarse powder. You can even use a mixer grinder to powder the spices.


For cooking, in a pressure cooker, add ghee, boneless mutton, mutton nalli, chopped ginger, garlic, green chillies, turmeric, salt, roughly cut onions, soaked chana dal, and Shami masala. Roast it well on high flame for 3 to 4 minutes. Now, add water and close the lid of the cooker. Cook it till 7 to 8 whistles or till the mutton is cooked really well.

We have to cook the mutton till it literally melts, after that, dry off the excess water in the pressure cooker by cooking on high heat.


The next step is to pound the mutton very well using a mathani or vegetable masher. You can use a mixer grinder for this but it would make the kebabs dry. This process seems difficult but it isn’t; the mutton is so soft that it mashes easily in no time. Turn the gas off and take the mutton into a flat bowl to cool it down.

After cooling the mutton down, add some chopped mint leaves and coriander. Add chopped green chillies, and an egg. The egg is optional, it will make the shami kabab soft and will give binding to it. Mix it well with your hands.


Now, we have to shape the mutton like a patty. Take a ball and press it gently, then roll the patty like a wheel to make the side even. The Shami Kebab is ready, we just have to fry it.

On a hot flat tawa, add some ghee, then place the Shami kebabs on it. Shallow fry both sides evenly till it gets brown. Shami kebab is ready to be served. Enjoy this great evening snack with some mint chutney.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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