Shami Kebab

Melt in the mouth delicacy

These kebabs have been my childhood favorite. Mess parties meant gorging on these bite sized melt in the mouth kebabs. I have tried different recipes over the years and none came to close the Mess one. I dread making them for dad since he invariably compares it to Mess! The recipe am sharing here is the one that is relished by everyone at home but I still end up with – ‘Mess wali baat hi kuch or thi :)’

Serves – 4. Time – 1 hour


  1. Mutton keema – 500 gms
  2. Onion chopped – 1 large sized
  3. Chana daal soaked – 1/2 cup
  4. Ginger – 1 inch
  5. Garlic – 10 cloves
  6. Black cardamom – 2
  7. Green cardamom – 4
  8. Cinnamon – 1 inch
  9. Mace – 2
  10. Black pepper – 10
  11. Cloves – 6
  12. Bay leaf – 1
  13. Cumin seeds – 1 tblspn
  14. Coriander seeds – 1 tblspn
  15. Ghee – For frying & 1 tsp for dungar
  16. Salt as per taste
  17. Coal – 1 piece for dungar


  1. Pressure cook all the ingredients with 1/2 cup water for two whistles
  2. Grind in mixie ensuring the ‘reshaas’ are maintained
  3. Give dungar(see notes)
  4. Give them round shape and shallow fry
  5. Serve with green coriander chutney


  1. If there is excessive water post boiling, dry it by cooking on high flame
  2. The mix should be absolutely smooth. Remove by hand if any spice did not grind
  3. Dungar is optional. I love the smoky flavor and hence include it every time. For dungar, place the keema mixture in a broad vessel with a tight lid. Keep a steel bowl or aluminium foil in the center. Heat a big piece of coal on gas. Place the coal in the bowl and pour ghee/oil on top of it. Cover with lid immediately sealing the smoke. Keep covered for 15 minutes

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