Shami kebabs are found across North India and Pakistan, but Lucknow and Hyderabad claim them most strongly. Unlike galouti, they are made from boneless meat boiled with chana dal and whole spices, then ground together. The dal binds the mixture and gives the kebabs their characteristic soft, slightly grainy texture.
A well-made shami is crisp on the outside and tender within, with a filling of chopped onion, mint and green chilli that adds freshness and crunch. The spicing is warm rather than hot: cinnamon, cloves, cardamom, black pepper and dried red chillies cooked into the meat itself. An egg helps the kebabs hold together in the pan.
They are made in large batches before Eid and Ramzan iftars, frozen and fried as needed. Shamis are also served at tea time, tucked into bread rolls, or as part of a dinner spread with paratha and chutney. A tray of frozen shamis means a hot snack is always minutes away when guests drop by.
At a glance
| Region | Uttar Pradesh |
|---|---|
| Cuisine | Awadhi |
| Diet | Non-vegetarian |
| Course | Snack |
| Prep time | 30 minutes |
| Cook time | 50 minutes |
| Total time | 80 minutes |
| Serves | 6 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | boneless mutton / chana dal / egg / onion / mint |
Ingredients
For cooking
- 500 g boneless mutton, cut into small pieces
- 1/3 cup chana dal, soaked 1 hour
- 1 onion, sliced
- 1 1/2 tbsp ginger-garlic paste
- 6 dried red chillies
- 1 tsp black peppercorns
- 4 green cardamom, 1 black cardamom
- 6 cloves, 1 cinnamon stick, 1 bay leaf
- 1 tsp shahi jeera
- 1 1/2 tsp salt
- 2 cups water
For binding and stuffing
- 1 egg
- 1/2 tsp garam masala
- 1 small onion, finely chopped
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 2 green chillies, finely chopped
- 1 tsp lemon juice
To fry
- Oil or ghee for shallow frying
- 1 beaten egg for dipping (optional)
Method
- Put mutton, drained chana dal, sliced onion, ginger-garlic paste, whole spices, salt and water in a pressure cooker. Cook 5 to 6 whistles until the mutton is very soft and the dal is mushy.
- Open and cook uncovered on medium heat, stirring, until all the liquid evaporates and the mixture is completely dry, 8 to 10 minutes. This step is crucial; any moisture makes the kebabs break.
- Cool, remove the bay leaf and cinnamon, and grind the mixture to a fine, smooth dough without water.
- Add the egg and garam masala and knead well. Mix the chopped onion, mint, coriander, green chillies and lemon juice separately for the stuffing.
- Take a lemon-sized ball, flatten it, place a teaspoon of stuffing in the centre, close and flatten into a 6 cm patty. Repeat.
- Heat a little oil on a tawa on medium. Dip each kebab in beaten egg if using, and shallow fry 2 to 3 minutes per side until deep golden and crisp.
- Drain on paper and serve hot.
Tips
- If the mixture feels soft, add a tablespoon of roasted besan or breadcrumbs.
- Shaped kebabs freeze well for 2 months – freeze on a tray, then bag them, and fry from frozen on low heat.
- Grind in short bursts so the motor does not heat the mixture and make it pasty.
Serve with
Mint-coriander chutney, onion rings and lemon, or tucked into a paratha.