Recipe – Shami Kabab

Lucknow Special Mutton Shami Kabab

Ok, so this was long due.

Shami kabab’s authentic recipe straight from the kitchens of Lucknow.


You will need –

  • Mutton keema – 500 gms
  • Chana daal – half katooori

(I have a trick for perfect proportion of keema vs daal. For half kg of keema, I take 2 handfuls (muthhi) of daal. It makes aptly soft/crisp kababs).


  • Ginger garlic paste – 1 table spoon
  • Pepper corn (kaali mirch sabat) – 7-8
  • Cloves – 4-5
  • Black cardamom – 2
  • Cinnamon stick – 1 inch
  • Bay leaf – 2
  • Javitri – 2 strings
  • Jaifal (nutmeg) powder – 1 pinch
  • Cumin seeds – 1 teaspoon
  • Garam masala powder – 1 tea spoon
  • Red chilli powder – 1 teaspoon
  • Salt to taste
  • Thinly sliced and fried onion – 1 small cup
  • Onion – 1 small, finely chopped
  • green chilli – 2-3 finely chopped
  • Green coriander – finely chopped



  • Put minced mutton (keema), chana daal, ginger garlic paste, all dry spices and khada garam masala (whole spices) in a pressure cooker.
  • Add very little water (not more than half a cup)
  • Pressure cook till nicely done
  • Fry thinly sliced onions, keep aside
  • On opening the cooker, if there is any water, dry it completely on high flame
  • Grind the mutton mince nicely in a mincer or grinder


Mix fried onion, finely chopped green chilli, coriander and onions in the keema mixture.


Make small, round patties  and shallow fry in a flat pan from both sides.




2 thoughts on “Recipe – Shami Kabab

  1. You are so gud at presentation sania appi!!… more tip i would like to add…if the minced mixture turns out to be little sticky and the kababs get loosened up on frying, then u can add an egg to the mixture or also dip the kabab in an egg mixture before acts as a binder.

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