Shammi Kabab

Mutton Cutlet


Ingredients for boiling the mince

  • 1 lb (455 g) minced meat
  • ¼ pt (150 mils) water
  • 2 ozs (60 g) onions
  • teaspoonfuls salt
  • 2 ozs (60 g) split peas (dal channa)
  • 6 cloves of garlic (lasan)
  • ½ teaspoonful turmeric (huldi)

Ingredients to be added after the mince is cooked

  • 1 oz (30 g) ginger (adrak)
  • ½ teaspoonful garam masala
  • 1 teaspoonful fresh lime juice
  • 1 whole egg
  • 2 green chillies (sabz mirch)
  • 1 tablespoonful tomato puree

Ingredients for stuffing

  • 2 ozs (60 g) onions
  • 1 oz (30 g) ghee
  • 1 oz (30 g) blanched almonds
  • ¼ teaspoonful salt
  • Ghee for frying
  • 2 green chillies (sabz mirch)
  • 1 oz (30 g) sultanas (kishmish)
  • ¼ teaspoonful red pepper (degi mirch)
  • ¼ teaspoonful garam masala
  • 1 tablespoonful finely-chopped fresh coriander leaves or parsley


For the mince:—Clean, wash and mince the meat. Heat ¼ pt (150 mils) water and add minced meat, sliced onions, split peas (dal channa), turmeric, garlic, red pepper and salt. Cook for half an hour or till the mince is tender. Alternative is to pressure-cook for 10 minutes at 15 lb pressure and reduce pressure quickly by covering it with a wet duster. Uncover and dry the liquid. Cool.

For the filling:—Heat the ghee lightly and fry finely-chopped onions. Add the finely-sliced green chillies, sliced blanched almonds, sultanas, salt, red pepper, garam masala and the finely-chopped coriander leaves or parsley. Remove from the heat and cool.

For the cutlets:—Grind the mince, ginger, and the green chillies. Add garam masala, tomato puree, lime juice, coriander leaves or parsley and the whole egg. Mix, knead a little and divide into 18 equal parts. Flatten. Fill each cake of the mince with one part of the stuffing. Shape them into balls, flatten again and shallow fry till golden in colour.

Serve with mint chutney and a salad consisting of onions, ginger, green chillies and mint sprinkled with fresh lime juice.