Mutton Shaami: The Dish with a Rich Taste, and an Even Richer History

Mutton Shaami: The Dish with a Rich Taste, and an Even Richer History

Creamy, decadent, and melts in your mouth almost instantly. Those are just a few ways to describe the delicacy that is the Mutton Shaami. This is a dish which has a rich history, and has been around since the Mughal times. Mutton Shaami is a staple in the households of many meat-eating Indian families, and is often served during special occasions.

History of the Mutton Shaami

Have you ever stopped to think about why Mutton Shaami Kebabs are so silky, tender, and easy to chew? The dish is said to have originated during the heydays of the Mughal Empire. Legend has it that the Nawab of Lucknow’s teeth had fallen out due to his overindulgence and greed for food. He was so overweight that he could no longer ride his horse, but he still had an appetite and hunger for good food! Thus the Shaami Kebab was created. The royal chefs of Lucknow preferred to use lamb meat, which produced a softer mince compared to other meats. They would then grind the meat into a fine paste, add ginger, garlic, poppy seeds and various combinations of spices to it.

They would roll the paste into balls or lozenges, and then deep fry them. The resulting kebabs were crispy on the outside, but so soft and silky on the inside, that even the toothless Nawab of Lucknow was able to eat them without any difficulties. Some people also say that ‘Shaami Kebab’ is a misnomer for ‘silky’. While others say that the dish was brought to India by the Syrians. The Mughal Empire employed chefs from all over the middle east, including Syrians. In Urdu, ‘Sham’ is used to refer to Syria, therefore ‘Shaami Kebab’ can be translated to ‘Syrian Kebabs’. Another popular theory is that the name ‘Shaami Kebab’ is derived from the word ‘Shaam’ which means ‘evening’ and ‘dinner’ in Persian. Thus implying that in the beginning, Shaami Kebabs were considered a dish to be had in the evening either as a snack or during dinnertime.

Shaami Kebab vs Seekh Kebab

What is the difference between a Mutton Shaami Kebab and a Mutton Seekh Kebab? There are many types of kebabs in Indian Cuisine, and you might think that all of them are more or less the same, but there are slight differences in the preparation and cooking of the meat, which give each kebab a unique taste and appearance. A Mutton Shaami Kebab is typically made from ground lamb meat. The minced meat is then combined with a variety of lentils, spices, and herbs. This mixture is then finely ground and shaped into flat discs or patties. These patties are often pan-fried or deep-fried until they develop a crispy exterior. Occasionally, the patties are also submerged in egg batter to add more flavour to the kebab, and get a nice crispy exterior. Mutton Shaami Kebabs are known for their soft and creamy texture, and if made right, they melt as soon as you put them in your mouth.

Mutton Seekh Kebab is also made using minced lamb meat, spices and herbs, but there is an addition of binding agents like onions, garlic, or breadcrumbs. Instead of being made into patties, this mixture is then skewered onto long metal or bamboo skewers, which are commonly referred to as Seekhs. Thus the name ‘Seekh Kebab’. Then these skewers are grilled or roasted over an open flame, or in a tandoor oven. This gives the Mutton Seekh Kebab a distinct charred and smoky flavour.

Mutton Shaami: A Dish for Every Occasion

There are very few dishes which are as versatile as the Mutton Shaami Kebab. It is a dish which can be had in any form, served with anything, and had on any occasion, Mutton Shaami Kebab is most often served as an appetiser before the main meal, it is usually garnished with lemon juice and served with sliced raw onions. However, this is not the only way to enjoy your Mutton Shaami Kebabs. You can remove the garnish and lemon juice, and enjoy your Mutton Shaami Kebabs with a simple but tasty green chutney. The Mutton Shaami Kebab is not just an appetiser, and its flattened disc-like shape makes for a great patty too! Put them between two pieces of bread, and viola, now you have a delicious and filling Mutton Shaami Kebab Sandwich. Similar to the sandwich, you can put a few kebabs in your chapati and have it as a roll, with some salad on the side. And if these combinations are not up to your taste, nothing beats having your Mutton Shaami Kebabs with good ol’ daal and rice. The various forms of the Mutton Shaami Kebab can also be had during a wide range of occasions and festivities. They are a staple dish during Eid celebrations, and are also served during weddings. They are the perfect snack for any type of family gathering, whether it is small or large. Most families often make the kebab mixture and store it in the freezer, so that they are easily available if some unexpected guests drop by.

Meatington follows the same philosophy. We believe in providing you with good food which can be prepared with ease. Our dishes can be made in just under 10 minutes, which takes away the long preparation times involved in making most appetisers, especially in the case of Shaami Kebabs. When cooking for guests, you would spend hours preparing the meat, adding the spices and making the mixture, and then freezing it. You can cut out on this preparation time by simply ordering Meatington’s new product, the Mutton Shaami. The Mutton Shaami comes to you already frozen. All that’s left to do is to put them in the pan, fry them and they will be ready for you and your guests to feast on, all within 10 minutes! We at Meatington always believe in maintaining the traditions, integrity and authenticity of the food we make. That’s why you can be assured that our Mutton Shaami will be very juicy, succulent and packed with flavour. Experience the Mutton Shaami, a dish which has a rich taste, and an equally rich history to match.

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