Lucknow Shami Kebab

Mutton Shami Kebab

Lucknow, my most endearing city, is now far away in the past. But I still carry the imprint of some delectable tastes that developed me into a gourmet. Shami Kebab is one such dish. My mother used to make it at home, and it was as luscious as the one I used to go for at a wayside stall near the Christ Church school or at a park near the Chattar Manzil. My wife, an equally good cook, picked up the culinary art from my mother and kept it going. All this to satiate my taste buds. Then, over the years, her talent for improvisation launched a new type of Shami Kebab; call it a fusion of Lucknow Shami Kebab and Tunda Kebab. The recipe here is from a preparation in Ruby’s Kitchen, and what we get to savour at home.

While most kebabs are merely eaten, a true Lucknowi Shami Kebab is experienced. Imagine a texture so silky it yields to the slightest pressure, infused with the royal aroma of rose water and Shahi jeera. This is more than a recipe; it is a heritage secret from the heart of Awadh, perfected in Ruby's Kitchen.

Mutton Shami Kebab from Ruby's Kitchen

Mutton Shami Kebab Recipe

Ingredients

The Base: 500g Mutton Keema, 100g Choler Dal (Bengal Gram)

Aromatics: 2 Large Onions, 15 Garlic cloves, 2 tbsp Grated Ginger

The Spice Blend: 1 tsp Fennel, 1 tsp Cumin, 2 tsp Coriander, 1 tsp Black Pepper, 1 tsp Shah Jeera, 4-5 White Peppercorns

Whole Spices: 5-6 Cardamom & Cloves, 5-6 Bay leaves, 3-4 Dried Chillies, 2 Cinnamon sticks

The Finish: 2 tbsp Chopped Coriander, 1 tbsp Raw Chillies, 2 tbsp Lemon juice, 2 Beaten Eggs, 1 tbsp Rose Water, Ghee/Oil

The Method

The Boil: Place the keema, dal, and all listed spices/aromatics in a pot with 2 large cups of water. Simmer on low heat until the water dries up completely.

The Grind: Allow the mixture to cool. For the most authentic texture, grind it finely using a mortar and pestle (or a pulse grinder) until it becomes a smooth pulp.

The Infusion: Add chopped coriander, raw chillies, lemon juice, beaten eggs, salt, and the aromatic rose water. Knead the dough thoroughly to incorporate flavours.

Resting: Place the dough in the fridge for 1 hour. This is the secret to easy shaping and better texture.

Shaping: Form into uniform round patties. Lightly roll each kebab in a dusting of flour to create a crisp exterior.

Shallow Fry: Heat ghee or oil in a flat pan. Fry on low heat, turning carefully until they achieve a rich brownish hue.

Ruby's Kitchen

⚜️

Lucknow Mutton Shami Kebab

A legendary melt-in-the-mouth kebab from the royal kitchens of Awadh. Fragrant with Shah Jeera and finished with a hint of Rose Water.

PREP
60 mins

CHILL
1 hour

COOK
20 mins

Ingredients

• The Base: 500g Mutton Keema, 100g Cholar Dal (Bengal Gram)
• Aromatics: 2 Large Onions, 15 Garlic cloves, 2 tbsp Grated Ginger
• The Spice Blend: 1 tsp Fennel, 1 tsp Cumin, 2 tsp Coriander, 1 tsp Black Pepper, 1 tsp Shah Jeera, 4-5 White Peppercorns
• Whole Spices: 5-6 Cardamom & Cloves, 5-6 Bay leaves, 3-4 Dried Chillies, 2 Cinnamon sticks
• The Finish: 2 tbsp Chopped Coriander, 1 tbsp Raw Chillies, 2 tbsp Lemon juice, 2 Beaten Eggs, 1 tbsp Rose Water, Ghee/Oil

The Method

1. The Boil: Place the keema, dal, and all listed spices/aromatics in a pot with 2 large cups of water. Simmer on low heat until the water dries up completely.
2. The Grind: Allow the mixture to cool. For the most authentic texture, grind it finely using a mortar and pestle (or a pulse grinder) until it becomes a smooth pulp.
3. The Infusion: Add chopped coriander, raw chillies, lemon juice, beaten eggs, salt, and the aromatic rose water. Knead the dough thoroughly to incorporate flavors.
4. Resting: Place the dough in the fridge for 1 hour. This is the secret to easy shaping and better texture.
5. Shaping: Form into uniform round patties. Lightly roll each kebab in a dusting of flour to create a crisp exterior.
6. Shallow Fry: Heat ghee or oil in a flat pan. Fry on low heat, turning carefully until they achieve a rich brownish hue.

Serving Suggestion: Serve with mint-coriander chutney and onion rings soaked in lemon juice.
From the Heritage Series of Ruby's Kitchen