Recipe for Shammi Kebab: A Lucknowi Family Treasure

Shammi Kebab: A Lucknowi Family Treasure

There's something magical about recipes that carry the soul of a place and the warmth of family gatherings. These Shammi Kebabs take me back to my maternal home in Lucknow, where my aunts would create feasts that filled the house with the most intoxicating aromas. The marriage of tender mutton with aromatic spices, all bound together in perfect harmony, represents the pinnacle of Awadhi cuisine.

The Secret Spice Blend

The heart of this recipe lies in the masala potli—a carefully curated bundle of whole spices that infuses the meat with layers of complex flavors. This traditional technique, passed down through generations in Lucknowi kitchens, ensures every bite delivers that authentic taste.

Warm Aromatics

Cinnamon, green and black cardamom, cloves, and star anise create the foundation of warmth and depth.

Earthy Notes

Black pepper, cumin, and coriander seeds add earthiness and a gentle heat that builds complexity.

Exotic Touches

Nutmeg, mace, and kebab chinni bring sophisticated notes that elevate the kebabs to restaurant quality.

Floral Elegance

Rose petals and khus root strands add a delicate floral aroma that's signature to Lucknowi cooking.

Ingredients & Preparation

Main Ingredients

• 500g coarse mince mutton

• 500g mutton fillet from hind leg (2" pieces)

• 200g Bengal gram (soaked 6 hours)

• 2" ginger, chopped medium

• 15 large garlic pods

• Salt to taste

• 2 eggs for binding

• Corn flour as needed

• 5 tablespoons ghee for frying

• Atta for coating

The Stuffing

This tangy, fresh stuffing provides a beautiful contrast to the rich, spiced meat. The secret is in the proportions—getting that perfect balance of crunch, heat, and brightness.

• Finely chopped onions (5 parts)

• Green chillies, finely chopped (3 parts)

• Fresh coriander, chopped (2 parts)

• Fresh lime juice

• Salt to taste

• 1 tablespoon hung curd (optional)

The Cooking Process

Our Chef's technique ensures the spices bloom perfectly and the meat becomes melt-in-your-mouth tender. The key is patience—allowing each step to build upon the last, creating layers of flavor that make these kebabs unforgettable.

01

Roast the Spices

Dry roast all the masala potli spices until they're just about to crackle. This awakens their essential oils and deepens their flavors. Place them in muslin cloth, tie loosely, and crush coarsely to release maximum aroma.

02

Pressure Cook

Add mutton, mince, Bengal gram, ginger, garlic, salt, and the spice potli to your pressure cooker with minimal water. Cook for 3 whistles, then immediately remove the lid and reduce any excess water on high flame until the mixture is nearly dry.

03

Fry & Dry

Heat 5 tablespoons of ghee in a heavy-bottomed pot. Remove the spice potli and add the cooked mixture. Fry on medium-high heat, stirring frequently, until the mixture is completely dry and the ghee starts to separate.

04

Grind to Perfection

Using a traditional seel batta (stone grinder) or food processor, make a coarse paste—not too smooth. The texture should have some body. Mix in 2 eggs and a touch of corn flour to help bind the mixture.

05

Shape & Stuff

Take a portion of the mixture, flatten it in your palm, place a spoonful of the fresh onion-chili-coriander stuffing in the center, and carefully seal it into a medium-sized patty. The stuffing adds a burst of freshness to every bite.

06

Fry Until Golden

Lightly dust both sides of each kebab with atta (wheat flour). Heat ghee in a pan and shallow fry the kebabs on medium heat until they develop a beautiful brown crust on both sides. The exterior should be crispy while the interior remains succulent.

Serving & Enjoying

The Perfect Accompaniments

These Shammi Kebabs are incredibly versatile. Serve them hot off the pan with fresh green chutney and soft rotis for a satisfying meal. Or do as I love to do—pair them with a fragrant biryani for a feast that transports you straight to the royal kitchens of Lucknow.

The contrast of the crispy exterior giving way to the tender, spiced interior, punctuated by that tangy stuffing—it's a textural and flavor experience that keeps you reaching for one more. These kebabs also make excellent appetizers for gatherings, and they freeze beautifully for those times when you crave a taste of home.

"The beauty of this family recipe is that it carries not just flavors, but memories—of laughter-filled kitchens, of aunts who cooked with love, of Lucknow's rich culinary heritage."