Veg Shami Kebab | Subz Shammi Kebab

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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.

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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.