Air fryer recipe · Starters
Classic Mutton Shami Kebab
Hearty chana-dal and mutton rounds with a crisp shell and a spiced, creamy centre.
- 45 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 240kcal
- 13.8 gprotein
- 11.7 gcarbs
- 15.4 gfat
- 2.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mutton (boneless, cubed)350 g
- Chana dal (soaked)1/2 cup
- Whole spices & bay leaf1 tbsp mix
- Onion, ginger, green chilli1 cup chopped
- Egg (for binding)1
- Chopped mint & coriander3 tbsp
Method
Pressure-cook the base
Cook the mutton with the soaked chana dal, whole spices, onion, ginger and a cup of water until the meat is fork-tender and the water has dried up. Discard the bay leaf. Drying it out fully keeps the kebabs from going soggy.
Grind smooth
Cool the mixture, then grind it into a stiff, smooth dough without adding any water. A dry grind keeps the paste firm so the kebabs hold together and do not fall apart in the basket later.
Add binders and herbs
Mix in the beaten egg, chopped mint, coriander and a fresh green chilli. The egg binds the paste so it holds firm when cooked. Taste and adjust the salt so the kebabs are well seasoned right through.
Shape and chill
Roll the paste into smooth balls and flatten each into a round patty. Rest them in the fridge for ten minutes so they firm up, which helps them crisp on the outside instead of spreading flat.
Air-fry to crisp
Brush both faces lightly with oil and air-fry at 190°C for 13 min, turning once, until the outsides are golden and crisp. The kebabs are done when they are hot through with no pink in the centre.
