📍 Where this dish comes from: Mumbai
Discover the history of this region →
Discover the history of this region →
Shammi kebabs were supposedly created for a Nawab of Lucknow who had lost his teeth — the court chefs developed a method to make meat so tender and fine that no chewing was required. These extraordinary Mughal-era patties, almost silky-smooth, perfumed with mace, nutmeg, and cardamom, are pan-fried to a deep gold crust while the interior stays meltingly soft, and a squeeze of lime over the top makes them simply one of the finest things lamb can become. The result is the most refined kebab in Indian cuisine.
What You’ll Need
Servings: 4 servings
Calories: 295kcal
Ingredients
- 400 g minced lamb
- 1/4 cup chana dal replaced with 2 tbsp almond flour
- 3 whole cloves
- 2 cardamom pods
- 1 tsp whole black pepper
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 green chili
- 1 egg for binding
- Salt to taste
- 2 tbsp fresh coriander
- 2 tbsp fresh mint
- Ghee for frying
Instructions
- Cook lamb with whole spices, ginger-garlic paste, and water until dry.
- Cool completely; grind or process to a fine mixture.
- Add almond flour, egg, chili, coriander, and mint.
- Mix well; shape into flat round patties.
- Refrigerate 20 minutes to firm up.
- Shallow fry in ghee 3 minutes per side until golden.
- Drain and serve with mint chutney.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 23g | Fat: 21g | Fiber: 1g
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Health Benefits
- Slow-cooked lamb releases collagen that converts to gelatin, a compound studied for its potential role in joint health.
- Whole spice cooking extracts fat-soluble compounds not as readily available from ground spices.
- Almond flour binding provides more fiber and fewer net carbs than the traditional chana dal.