To begin making the Mutton Shami Kebab recipe, wash and soak chana dal for minimum 1-2 hours.
Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt, ginger, garlic and whole spices.
Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
Add finely chopped onion, chopped green chilies, chopped mint and coriander and mix nicely till everything incorporates well.
Heat a wide pan and grease it with 1-2 tablespoon oil.
Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
Mutton Shami Kebabs are a perfect snack option during Ramadan and also a great side dish with Chicken Biryani. Serve with onion rings, lemon and dhaniya pudina chutney.