To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger.

Saute for a few seconds and then add the boneless and washed mutton. 

Saute and sear the meat for about 5 minutes. Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water.

Pressure cook the mutton and dal for 5 to 6 whistles. Turn the heat to low and simmer for about 3 to 4 minutes. Allow the pressure to release naturally and then open the pressure cooker. 

If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated.

Once done turn off the heat and allow the shami kebab mixture to cool.

Attach the chopping blade to the food processor. Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste. Once done into the same jar add the onions, green chillies, and mint leaves. Pulse to combine all the ingredients.

Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds. 

Place the Shami kababs into a preheated pan. Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides. 

Transfer the Mutton Shami Kebabs into a serving plate and serve hot. 

Serve Mutton Shami Kebabs as an appetizer for parties along with Dhaniya Pudina Chutney and your guests will absolutely love it.