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Mughlai Lamb Kebab: made of minced lamb, lentil, spices, and lightly sauteed in a mix of oil and ghee. And one of the gem recipes from the World famous Mughlai cuisine. Succulent, spicy, melt in your mouth ‘Shahi Kebab’
This Mughlai Lamb Kebab recipe is also known as ‘Mughlai Lamb Shami Kabob’ is inspired by my recent visit to Lucknow, which apart from being the land of nawabs can also be called the ‘Kebab City’.
Every street has some form or the other of kebab corner/shop. The most famous being ‘Tunde ke Kebab‘ which is now over a 100 yrs old and was started by a one-arm chef.It’s located in the ‘chowk‘ area and you really need to be prepared to handle the spice level in it cause its Amazingly HOT !
Then you can find a variety of other kebabs like Shami/galauti/kakori/sheekh / pasanda and many more.
It’s like an endless galore of food-food and more food when you are in Lucknow and their cuisine is also called ‘Awadhi’ which has a heavy Mughlai influence.
They are flattened kebabs made using a mix of:
Mughlai Lamb Kebab is traditionally super spicy and made in pure ghee or clarified butter.
I’ve definitely modified the recipe by reducing the spice level (feel free to increase or decrease as per taste)
and I’m cooking them with a mix of oil and ghee…..although, you can make them entirely in ghee.
Now, if you don’t eat lamb, you can *substitute it with chicken or turkey too.
I’ve made those versions and they taste equally delicious.
The kebabs need some kind of binder to hold them together while cooking hence I’m adding cornstarch but you can add regular flour or even breadcrumbs.
Since they are a labor of love and I usually donot make them very often, hence I like to freeze some of the kebabs for later use.
Just cook the mixture and store it in the freezer bag for up to 2 months.
When you are ready to use use the frozen kebabs, simply thaw them overnight in the fridge or for at least 4-5 hrs at room temperature.
I can go on about these kebabs for hours as they are our absolute favorite and we usually have them with:
Freshly Cooked Thin Paratha’s
Lots of Chopped Onions & Fresh Lime.
This time we actually served them with some fresh purple cabbage salad along with chilled beer and they were all gone within a few minutes.
I hope you give them a try soon as I promise you they are super easy yet absolutely delicious. Make them once and you would be wanting more of it.
Tried Our Recipe – AWESOME!!!
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Mughlai Lamb Shami Kebab