Awadhi Shami Kebab
Finely minced mutton and chana dal cooked with whole spices, ground to a smooth paste and shallow-fried into tender patties.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Equipment
- •Pressure cooker
- •Grinder
- •Tawa
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 16 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 20 g
- calories
- 270 kcal
Instructions
- 1
Pressure-cook the minced mutton with chana dal, half the onion, ginger-garlic paste, whole garam masala, dried red chilli, salt and water. Cook until soft and dry.
- 2
Let the mixture cool slightly and take out whole spices if you wish. Grind it into a smooth, thick paste.
- 3
Mix in the remaining chopped onion, mint leaves and beaten egg to hold everything together.
- 4
Shape the mixture into small, flat, round patties.
- 5
Heat ghee (clarified butter) on a tawa (flat griddle). Fry the patties over medium heat until golden brown on both sides.
- 6
Place the patties on paper towels to drain excess ghee.
- 7
Serve hot with mint chutney and onion rings.
Chef's tips
Make sure the mutton-dal mixture is completely dry before grinding so the kebabs hold their shape. Grinding while slightly warm gives a smoother paste.
Ingredient substitutions
- mutton → minced chicken for a lighter version
Storage
Refrigerate uncooked patties for up to a day; cooked kebabs keep for 2 days refrigerated.
Reheating
Reheat on a tawa with a little ghee until warmed through.
Common mistakes to avoid
- •Leaving too much liquid in the mixture before grinding, which makes the kebabs break apart while frying.
Serving suggestions
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