Full written recipe of Mutton Shami Kebab & Bun kebab
Prep time: 10-15 minutes
Cooking time: 1 hour
Serves: 4-6 people
Ghee 2 tbsp
Dalchini (cinnamon) 2 inch
Laung (cloves) 10 nos.
Elaichi (green cardamom) 3-4 pods
Kaali mirch (black peppercorns) 1 tbsp
Lal mirch 3-4 nos.
Onions 1.5 cups
Garlic 2 tbsp
Ginger 2 tbsp
Mutton mince 1 kg (washed & cleansed)
Chana dal ½ cup (soaked)
Salt to taste
Coriander powder 2 tsp
Spicy red chilli ½ tsp
Garam masala 1 tbsp
Fresh coriander 3 tbsp + 2 tbsp
Fresh mint leaves 1 tbsp
Lemon juice 1 tbsp
Ghee for cooking the kebabs
Eggs 2 nos. For coating
Salt to taste
Set a wok on medium heat, add ghee & the whole spices and cook for a minute.
Further add, onions, garlic and ginger, and cook until the onions are translucent.
Now, add the mutton mince, chana dal and salt to taste, stir & cook on medium high flame, once the mutton leaves its water, cover and cook on medium low flame.
Stir in regular intervals so the mutton doens’t stuck to the bottom
It’s been 30 minutes the water has almost dried out but the mutton has not yet cooked completely but the moisture has started to evaporate, so add little hot water and cook the mutton completely.
It’s been an hour and by now the mutton and dal is cooked, the time of cooking mutton may vary depending on the quality of the mutton and the flame of your gas range.
Add the powdered spices & 3 tbsp fresh coriander, stir well & cook for a minute. Make sure at the end of the cooking process there should be no extra water left.
Once its cooked, transfer the cooked mutton in a bowl to cool down. Once its cooled, transfer the mixture in food processor or grinder to combine the mixture well, make sure to discard the cinnamon stick before grinding.
Once the mixture is grinded into almost a fine paste, add 2 tbsp freshly chopped coriander & mint leaves & lemon juice, mix well, take a spoonful of mixture and shape into tikkis, dip your hands in water while shaping.
Take a bowl, break eggs & add salt to taste and whisk well, set a pan on medium heat, add ghee, now coat the kebabs with whisked eggs and shallow fry them on medium high flame on both the sides until golden brown in colour.
Your shami kebabs are ready! serve them hot with the two lip-smacking chutneys along with some onion rings and fresh mint leaves.
For bun kebab pav
Eggs 3 nos.
Salt to taste
Ghee for cooking
Pudine hare pyaaz aur tamatar ki chutney
Lal mirch aur imli ki chutney
Fresh mint leaves
Fresh coriander leaves
Take a bowl, break eggs and separate 2 yolks with white, keeping one yolk, whisk well with an electric beater until its foamy & frothy. Add slat to taste and whisk again.
Set a pan on medium heat, add ghee and a spoonful of egg froth, place the kebab and cover with another spoonful of egg froth, grill on both the sides until golden brown in colour.
Slit pav and briefly toast from both the sides, spread lal chutney over the pav and place the egg coated kebab, spread chutneys again over the kebab, place onions rings & sprinkle some chaat masala and some freshly chopped mint and coriander leaves. Your bun kebab pav is ready! serve hot, with the two lip-smacking chutneys along with some
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