Purani Dilli Shami Kebab
Silky smooth mutton and lentil patties with a spicy herb filling.
About this dish
Shami Kebabs are the aristocrats of the kebab world, brought to Delhi by the Mughals. Unlike the rustic Boti, these are incredibly smooth, made by boiling meat with lentils and spices before grinding them into a paste. The 'Dilli' version often features a hidden core of chopped onions and green chilies to provide a crunchy surprise.
Ingredients
The Kebab Base
- 500g lean mutton (boneless, cubed)
- 1/2 cup Chana Dal (split chickpeas), soaked for 2 hours
- 1 inch ginger, chopped
- 8 cloves garlic
- 2 dried red chilies
- 1 tsp salt
- 1.5 cups water
Whole Spices (Potli)
- 1 black cardamom, 4 green cardamoms
- 5 cloves, 10 peppercorns
- 1 small stick cinnamon
The Stuffing & Binding
- 1 medium onion, very finely chopped
- 2 green chilies, minced
- 1/2 cup fresh coriander and mint, chopped
- 1 egg (optional, for binding)
- Ghee for shallow frying
Method
- 1
Pressure Cooking
In a pressure cooker, combine mutton, soaked chana dal, ginger, garlic, whole spices, and dried chilies. Add water—just enough to cover the ingredients. Cook for 20-25 minutes (about 6-7 whistles) until the meat is falling apart and the dal is completely soft.
- 2
Drying the Mixture
Open the lid and check for excess water. If it's watery, cook on high heat, stirring constantly, until all moisture evaporates. The mixture must be dry; any moisture will make the kebabs break during frying.
- 3
Removing Whole Spices
Pick out the large whole spices like black cardamom and cinnamon sticks. If left in, they will create gritty, unpleasant bites in the otherwise silky kebab.
- 4
Grinding the Mince
While the mixture is still slightly warm, grind it into a very smooth, fine paste using a food processor or a traditional sil-batta (stone grinder). The texture should be 'malmal' (silky), with no visible grains of meat or dal.
- 5
Preparing the Stuffing
In a small bowl, mix the finely chopped onions, green chilies, mint, and coriander. Adding a pinch of salt here helps soften the onions slightly. This core provides a fresh, crunchy contrast to the soft meat.
- 6
Forming the Patties
Take a lime-sized portion of the meat paste and flatten it on your palm. Place a teaspoon of the onion-herb stuffing in the center. Fold the edges over to seal it completely and flatten into a smooth disc about 2 inches wide.
- 7
Chilling the Kebabs
Place the formed patties on a tray and refrigerate for 30 minutes. This firm's up the fat and proteins, ensuring the kebabs hold their shape and develop a better crust when they hit the hot ghee.
- 8
Shallow Frying
Heat a heavy flat griddle (tawa) with 2 tablespoons of ghee. Shallow fry the kebabs on medium-low heat. Do not overcrowd the pan. Flip carefully with a flat spatula only when the underside is dark golden brown.
- 9
The Perfect Crust
Cook for 4-5 minutes per side. The outside should be crisp and dark, while the inside remains moist and soft. The aroma of fried mutton and chana dal is the sign of a well-made Shami.
Notes & variations
- If the mixture is too soft to shape, add a tablespoon of roasted gram flour (besan).
- These kebabs freeze beautifully; freeze them raw in a single layer, then bag them.
- The ratio of meat to dal is critical; too much dal makes them dry, too little makes them mushy.
- Traditionally, these are made without egg, but an egg wash or egg in the mix helps beginners.
Serve with
Serve with ulte tawa ka paratha, raw onion rings, and a wedge of lime.
Cook's note
Ensure the mixture is completely dry before grinding; if you can see water bubbling at the bottom of the pot, keep cooking it down.