Home » Ramadan Platter » Mughlai Shami Kebab
Eid / Mother's Day / Ramadan Platter / Snacks

Mughlai Shami Kebab

Mughlai Shami Kebab

Difficulty: Easy, Cook Time: 1 Hour, Core Ingredient: Lamb, Servings: 15, Calories: 188

Description: This traditional Indian dish is so delicious it will have your guest asking you to make this every time they come over to your place.


450 grams minced Lamb or Chicken
1 Cup yellow Chana Daal-soaked for 10 minutes
1 Large Onion
2 Clove Garlic
1 Small Chunk of Ginger
½ Large Green Chilies – Deseeded
1 Cup Water – 4 Tbsp. Less
1 Egg
4 Tbsp. Cornstarch
4 Tbsp. Olive Oil
2 Tbsp. Ghee (Optional)

1 Large Bay Leaf
1 Tsp. Cumin
3 Whole Red Chilies – Deseeded
2 Black Cardamom – Slightly Broken
4 Green Cardamom – Slightly Broken
4 Black Peppers
4 Cloves
¼ Cinnamon Stick
¼ Tsp. Mace
3 Tsp. salt – Per Taste


In a small bowl, mix oil and ghee together to form an even consistency. In a pan, roast cumin, peppers, black cardamom, and cloves for a minute. Keep aside. In a large pressure cooker, add lamb, onion, ginger, garlic, daal, chilies and water. Now add the roasted spices and all the remaining spices. Close the lid and pressure cook on high till 4 whistles and turn off the heat,( About 5-6 minutes).

(If using a Pot, please boil all the mentioned Ingredients together, till the water is almost absorbed and a mix is formed).


Grind the boiled mixture to a paste without adding any extra water. Add egg, corn flour to the ground mixture and mix evenly. Make small to medium size kebabs & refrigerate for a minimum of 20 minutes. (This helps firm the kebabs). Heat a nonstick pan and add 1 tbsp. oil mix. Place 4-5 kebabs and lightly sauté till they are crispy brown on both sides (add more oil if need be).

Similarly, sauté all the kebabs to a crispy slightly reddish brown texture. Transfer the cooked kebabs to a plate and serve along some freshly chopped onions and lemons.

Leave us comment below and tell us what cool treat you’d like to see made-over!


Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Lost Password


Hey Foodie,
Sign up now to become a part of our robust foodie community. Submit recipes, share your feedback on recipes and become friends with avid food lovers!

Sign Up