Osman Shahi Shami Kebab
Fine silken mutton patties stuffed with mint and yogurt.
About this dish
Named after the last Nizam of Hyderabad, Mir Osman Ali Khan, this royal variant of the Shami Kebab is known for its exceptionally fine, silken texture achieved through multiple grindings. Unlike the coarse versions, these are stuffed with a tangy mixture of labneh and fresh mint to cut through the richness of the meat. They are traditionally served at high-tea or as a starter in Hyderabadi weddings, symbolizing the pinnacle of Deccani culinary refinement.
Ingredients
The Meat Base
- 500g lean mutton mince (twice ground)
- 100g chana dal (soaked for 2 hours)
- 2 tsp ginger-garlic paste
- 1 tsp salt
- 500ml water
- 1 tsp turmeric powder
Whole Spices (Potli Masala)
- 2 black cardamom pods
- 4 green cardamom pods
- 1-inch cinnamon stick
- 6 cloves
- 10 black peppercorns
- 1 piece mace
The Stuffing
- 100g hung curd (thick yogurt)
- 1/2 cup finely chopped fresh mint
- 2 green chilies, minced
- 1/2 tsp roasted cumin powder
Method
- 1
Pressure cooking the meat
Combine the mutton, soaked chana dal, ginger-garlic paste, salt, and the whole spices (tied in a muslin cloth) in a pressure cooker with 500ml water. Cook on medium-high heat for 5-6 whistles until the dal is completely soft and the water has evaporated. If water remains, sauté on high heat until the mixture is dry and leaves the sides of the pan.
- 2
Removing spices and cooling
Discard the whole spice bundle (potli). Spread the cooked meat and dal mixture on a large flat plate and allow it to cool completely at room temperature for 20 minutes. Do not attempt to grind while hot, as the steam will make the paste too sticky to handle.
- 3
Creating the silken dough
Grind the cooled mixture in a food processor or a traditional sil-batta until it reaches a paste-like, buttery consistency with no visible grains of dal. The mixture should feel like soft clay. Transfer to a bowl and knead for 2 minutes by hand to develop a smooth texture.
- 4
Preparing the tangy stuffing
In a separate small bowl, whisk the hung curd until smooth. Fold in the finely chopped mint, minced green chilies, and roasted cumin powder. Ensure the yogurt is very thick (labneh style) so it doesn't leak out during the frying process.
- 5
Forming the kebabs
Grease your palms with a little oil. Take a lemon-sized portion of the meat dough, flatten it into a disc, and place half a teaspoon of the yogurt stuffing in the center. Carefully fold the edges over to seal the stuffing and flatten gently into a 2-inch patty, ensuring there are no cracks on the surface.
- 6
Chilling the patties
Place the formed kebabs on a tray lined with parchment paper. Refrigerate for at least 30 minutes; this firms up the fats and prevents the kebabs from breaking when they hit the hot oil.
- 7
Shallow frying
Heat 3 tablespoons of ghee or neutral oil in a non-stick heavy-bottomed skillet over medium heat. Place 4-5 kebabs at a time, ensuring they do not touch. Fry for 3-4 minutes per side until a deep chocolate-brown crust forms.
- 8
Final browning
Flip very gently using a wide spatula, as these kebabs are delicate. The crust should be crisp while the interior remains melt-in-the-mouth soft. Drain on paper towels for only a few seconds before serving.
Notes & variations
- If the meat mixture is too soft to hold shape, add 1-2 tbsp of roasted chickpea flour (sattu).
- Ensure the chana dal is fully cooked; undercooked dal will result in a grainy kebab.
- You can freeze the uncooked patties for up to 2 weeks; fry them directly from frozen with 2 extra minutes of cooking time.
- Traditionalists use a 'sil-batta' (stone grinder) for the best texture.
Serve with
Serve hot with sliced red onions, lemon wedges, and a cooling mint-coriander chutney.
Cook's note
To get the 'silken' feel, grind the meat mixture twice in the processor until it changes color to a lighter shade.