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Food Guide to Cooking

Guide to making Mumbai style shammi kabab

A popular kabab from the bylanes of Mohammad Ali road in Mumbai, paired with a spicy dip



How to make Shammi kabab at home
Video Credit: Anas Thacharpadikkal

Preparation time: 3 hours 10 minutes

Cook time: 55 minutes, including frying

Serves: 8 to 10 

Ingredients

500 gm mutton

250 gm split chickpea lentils or channa dal

1 small onion, cut in length

1 and a half tbsp ginger garlic paste

5 to 6 dried chillies

1/4 tsp red chilli powder

1 tsp garam masala

1 tsp jeera powder

2 tsp coriander powder

1 tsp kashmiri red chilli

1 cup water

3 eggs, whisked 

Salt to taste

Indian spices - (Clockwise) red chilli powder, jeera powder, dried red chilly, turmeric, garam masala, coriander powder

Mutton

Soaked channa dal or split chickpeas

Onions cut in length

Ginger-garlic paste

Crushed dried red chilli

Chopped green chillies

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Step 1: In a pressure cooker, add mutton (washed and cleaned) and sliced onion.

Add mutton to pressure cooker

Add sliced onions

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Note: Using a pressure cooker to make a paste of mutton and channa dal will retain its texture, unlike blending it in a mixer grinder.

Step 2: Add ginger garlic paste all the spices - turmeric, jeera powder, coriander powder, crushed red chillies, red chilli powder and garam masala 

Add ginger garlic paste
Image Credit: Stefan Lindeque/Gulf News
Add all spices
Image Credit: Stefan Lindeque/Gulf News

Step 3: Add 1 cup of water and mix them well. Cook the mutton for 25 minutes on a medium flame. Wait for 6 to 8 whistles and then add channa dal to it.  

Add water

Mix them well and cover

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Step 4: Add channa dal to it and cover the pressure cooker lid. Let it cook for 20 minutes, on a low flame this time.  

Add channa dal or yellow split peas
Image Credit: Add channa dal or yellow split peas

Step 5: Add salt to taste and mix the cooked mutton and dal well togther. You can use your hand or a potato masher to mix it well. 

Make a paste of the mutton and dal mixture
Image Credit: Stefan Lindeque/Gulf News

Step 6: Apply some oil on your left palm. Pull out a small ball-sized mixture in your hand and roll it into a round shape. Now, place the round mixture ball on your left hand and flatten it by pressing it in between your palm. Tap it with your fingers and give it shape. Repeat the same process for the rest of the kababs.

Give the mixture a round shape

Repeat the same process to shape the rest of the kababs

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Step 7: Dip the shammi kababs in beaten eggs.

Note: Dipping the kababs in eggs will make the mixture stick togther well and give it a distinct crunchy crust.

Dipping Kababs in eggs to give a crunchy crust
Image Credit: Stefan Lindeque/Gulf News

Step 8: Now, fill a frying pan with 3/4th oil so that the kababs submerge in it. Ensure that the oil is hot. And keep the flame high while frying. Using a frying laddle, gently slide the kababs into the oil, one at a time.

Frying the kababs in oil

Flip the kababs with a frying ladle

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Step 9: After 20 to 25 seconds, carefully turn over the kababs in oil. The submerged side should have turned golden brown. Continue frying the other side. Collect all the kababs in a frying ladle and let the excess oil drain.

Carefully collect the kababs in a frying laddle
Image Credit: Stefan Lindeque/Gulf News
Shammi Kabab with spicy chutney and tomato ketchup
Image Credit: Stefan Lindeque/Gulf News

Serve hot with spicy coriander or dhania chutney and tomato ketchup.

Samreen Wasim Chougle
A Dubai-based home cook - Samreen loves to cook and recreate dishes from the popular streets of Mohammad Ali road, Mumbai. She is a doting mother to a 14-year-old and a 9-year-old son.
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