Hydrabadi Shami Kebab

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Hydrabadi Shami Kebab


Cooking Time

Preparation Time :15 Min

Cook Time : 45 Min

Total Time : 1 Hr 0 Min


Serves : 7
  • Mutton (washed properly) 1/2 kg

  • whole red chilly 3

  • Green chilly 2

  • Red chilly powder 1 tsp

  • Ginger garlic paste 1 tsp

  • Cinnamon Stick 1

  • cardamom powder 1 tsp

  • Cloves 3

  • Pepper corns 6-8

  • Turmeric 1/4 tsp

  • Salt 1 to 2 tsp

  • Chopped coriander leaves 2 tbsp

  • Oil 3 to 4 tbsp or as needed for shallow frying


  • Firstly, in a pressure cooker, add the mutton, and roast it for about two minutes.
  • Add salt, ginger garlic paste, red chilli powder, turmeric powder.
  • Add green chillies, whole red chilly, Soaked chana dal, 1 cinnamon stick, pepper corns, cloves, and cardamom powder.
  • Add 1 tbsp oil and add about 1 cup of water.
  • Pressure cook the whole mixture until the mutton gets tender or for about 4-5 whistles on sim flame.
  • If there is any water remaining in the mutton mixture then cook it until the water is absorbed totally.
  • Let it cool completely, now ad chopped coriander leaves and again mix everything.
  • Blend the mixture of mutton into a fine paste(do not add water) and rest the dough paste in refrigerator for about 10 - 15 minutes for the mutton paste to become thick.
  • When you want to fry, take a small ball portion of the mutton dough, apply oil on palms and make the kabab of round shaped. .
  • Heat the tawa, add about 2 tbsp oil, place the kababs on the tawa/griddle and shallow fry until a golden brown color appears at the bottom side of the kabab.
  • Smear oil over the top of the kababs and flip them. Make rest of the kebab like this.