Mutton Shami Kebab

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    10 mins
  • Cook time
    15 mins
  • Passive time
    10 mins


  • 500 gms Zappfresh Mutton Keema

  • 1 cup Chana Daal

  • 0.5 inch Ginger

  • 1 Whole Knot Garlic

  • 1 tsp Cumin Seeds

  • 0.5 tsp Black Pepper Powder

  • 2 nos Cardamom Brown

  • 4 nos Cardamom Green

  • 3 nos Cloves

  • 1.5 tsp Red Chili Powder

  • 0.25 tsp Turmeric Powder

  • 0.25 tsp Salt

  • 3 nos Dry Red Chili

  • 2 nos (for tempering) Onion

  • 6 nos (for tempering) Green Chili

  • 1 bunch (for tempering) Coriander


Wash and soak chana daal for about 1 hour. Wash Zappfresh Mutton Keema properly and take it into the pressure cooker and add soaked chana daal. Grind ginger, garlic, cumin seeds, cardamom brown & green, black pepper, cloves together to make a paste. Add the ground paste into the pressure cooker. Now add red chili powder, turmeric powder, salt and dry red chili in it. Add one glass of water and close pressure cooker. Cook for 1 whistle on high heat then slow the flame and cook for about 15 more minutes. Let it cool and open the cooker. Take a small amount of mixture in a grinder and grind it to make a very smooth and fine paste. Grind all the mixture and take it in a big plate. Now heat the pan with oil and fry onion and green chili till onions are light golden brown in color. Then add chopped coriander leaves and mix it well. Now add temper ingredients in the ground paste and mix it well. Take a ping pong size ball from the paste and flattened it with your palms. Make all the kebabs in a similar way. Heat the pan with oil and fry them till golden brown from both the sides. Shahi kebabs are ready, serve hot with paratha or shiramal.

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