A mutton shami kebab platter with salad
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Yummy Mutton Shami Kebab Iftar Recipe

A great snack for every occasion that can be devoured with sauce and some garlic mayo!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: Indian
Keyword: Mutton shami kebab
Appliance: Blender, Frying Pan, Mixing Bowl
Servings: 8
Author: Sakina Kheriwala


  • 400 gms minced mutton
  • 1/4 cup Bengal gram dal soaked for 2 hours
  • 6 garlic pods
  • 2 -inch ginger pieces
  • 1/4 cup coriander leaves finely chopped
  • 1/4 cup mint leaves finely chopped
  • 1 tsp oil
  • 2 tsp fennel seeds
  • 1 tsp peppercorns
  • 3 dry red chilies
  • 1 whole cardamom
  • 2 cloves
  • 1 tsp salt
  • 2 tbsp oil for shallow frying
  • 300 gms panko breadcrumbs for coating


  • Heat oil in a pan. Add minced mutton, gram dal, garlic, ginger, cardamom, peppercorns, dry red chilies, cloves, fennel seeds, coriander leaves, and mint. 
  • Stir and cook over medium flame. Keep stirring the mutton until the moisture is completely absorbed.
  • Stir and cook it for about 15-20 minutes till the mutton is well-cooked. Check if it is cooked by pressing the dal and minced mutton.
  • Bring the mutton mixture to room temperature and add it to a blender and grind it to a fine, soft mixture.
  • Shift the mixture to a bowl and knead it for 2 minutes to make a soft dough. 
  • Make a lemon-sized ball, gently press in your palm, make a round shape, and set it aside. 
  • Add the oil to a pan and heat on low-medium flame, place the kebabs gently, roll it in breadcrumbs, and fry it for 2-3 minutes till the kebabs turn golden-brown in color.
  • Transfer on a clean paper towel plate to soak the oil. Serve it with your favorite sauces or a coriander-mint chutney!
    Mutton kebab pieces on a plate decorated with salad and served with sauces


  • You can refrigerate the dough for 1-2 hours so it binds well for frying.
  • You can also dip the patties in whisked eggs so that it does not crack or fall apart while frying.
  • Cook the minced mutton for 20 minutes stirring continuously so that it browns quickly and does not stick to the pan.