Lucknow Shami Kebab Minced Mutton Disc

Method

1. 1

   Cook keema and dal together: In a heavy pot combine minced mutton, soaked chana dal, cinnamon, cloves, green cardamom, black cardamom, black pepper, dried red chilli, ginger paste, garlic paste and 1 cup water. Mix together.

2. 2

   Cook on medium heat: Cook on medium heat, stirring frequently, for 20 to 25 minutes until all the water has completely evaporated and the mutton and dal are fully cooked and very dry. The mixture should be crumbly.

3. 3

   Cool completely: Remove from heat. Spread on a flat surface. Cool completely to room temperature — hot mixture cannot be ground properly.

4. 4

   Grind to a smooth paste: Place the cooled cooked mutton-dal mixture in a mixer. Grind for 2 to 3 minutes until a very smooth, slightly sticky paste forms. No visible dal or mutton pieces should remain.

5. 5

   Add fresh herbs and seasoning: Transfer to a bowl. Add finely chopped coriander, finely chopped green chilli, garam masala and salt. Mix well.

6. 6

   Test the binding: Take a small amount. Roll into a ball — it should hold its shape without cracking. If it falls apart, add 1 tsp more soaked-and-cooked chana dal mashed smooth. If too wet, add 1 tsp besan.

7. 7

   Shape into flat discs: Divide into 10 to 12 equal portions. Roll each between palms into a smooth ball. Flatten gently into a disc about 6 cm wide and 1 cm thick.

8. 8

   Heat oil for shallow frying: Heat 2 tbsp oil in a flat pan on medium.

9. 9

   Shallow fry: Place the kebab discs in the pan. Fry on medium heat for 2 to 3 minutes per side until deep golden and a slight crust forms. Handle very gently — shami kebab is delicate.

10. 10

    Serve immediately: Serve with green coriander chutney, sliced onion rings and lemon wedges.

11. 11

    Note: Shami Kebab is one of the most technically refined preparations of Lucknow's Awadhi kitchen — requiring the cook to balance the binding properties of chana dal against the tenderness of minced mutton. The kebab is named after the region of Syria (Sham) from which the technique is believed to have arrived through the Mughal trade routes. A perfectly made shami kebab should dissolve in the mouth at the first bite with no effort required to chew.