Authentic Awadhi Mutton Shami Kebab with Roomali Roti
Indulge in melt-in-the-mouth Awadhi Mutton Shami Kebabs, finely minced and packed with aromatic spices. Perfectly shallow-fried and best paired with soft Roomali Roti for a royal feast.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
In a pressure cooker, combine the mutton, soaked chana dal, chopped onion, ginger-garlic paste, dry red chillies, whole spices (cumin, cardamoms, cloves, cinnamon, peppercorns), and salt.
2
Add about half a cup of water and pressure cook for 5 to 6 whistles until the mutton and dal are completely tender.
3
Open the cooker and ensure all excess moisture is completely evaporated by cooking on high heat for a few minutes.
4
Allow the mixture to cool down completely, then grind it in a food processor to a smooth, thick paste without adding extra water.
5
Transfer the minced mixture to a bowl, fold in the beaten egg, chopped mint, and coriander leaves.
6
Divide the mixture into equal portions and shape them into smooth, round flat patties.
7
Heat ghee in a heavy-bottomed skillet or tawa over medium heat and place the kebabs carefully.
8
Shallow-fry the kebabs until both sides turn golden-brown and develop a crisp exterior.
9
Serve hot alongside fresh mint chutney and soft Roomali Roti.
Ingredients
500g boneless mutton, cut into small pieces
1/2 cup chana dal (split Bengal gram), soaked for 30 minutes
1 onion, roughly chopped
1 tablespoon ginger-garlic paste
4-5 dry red chillies
1 teaspoon cumin seeds
4-6 green cardamoms
3-4 cloves
1-inch cinnamon stick
1/2 teaspoon black peppercorns
Salt to taste
1 egg, beaten
1/4 cup finely chopped mint leaves
1/4 cup finely chopped coriander leaves
Ghee or oil for shallow frying
*This AI-generated recipe may contain inaccuracies.