Shikampuri Kebab
Minced mutton and chana dal ground to a fine paste, shaped into flat rounds with a pocket stuffed with a filling of curd, chopped onion, mint, and green chilli, then shallow-fried in ghee — the shikampuri is the most refined of the Hyderabadi kebab tradition, its outer shell impossibly smooth and its interior a burst of cool, tangy curd.
Cuisines
Hyderabadi
Awadhi
Mughlai
Best for
Lunch
Dinner
Build a full meal around Shikampuri Kebab
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
|
250 grams | Mutton mince |
|
1 cup | Chana dal |
|
1 medium | Onion , finely chopped |
|
2 tablespoons | Yogurt |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Garam masala |
|
1/4 teaspoon | Turmeric powder |
|
2 tablespoons | Cilantro , chopped |
|
2 tablespoons | Mint , chopped |
|
1 small | Chili , green, finely chopped |
|
— | Salt , to taste |
|
2 tablespoons | Ghee or oil |
|
1 cup | Water |
Instructions
- 1 Wash and soak the chana dal in water for 30 minutes.
- 2 In a pressure cooker, add mutton mince, soaked chana dal, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, and salt.
- 3 Add 1 cup of water and cook until the dal and mutton are tender, about 15-20 minutes.
- 4 Once cooked, allow the mixture to cool slightly, then grind it into a fine paste.
- 5 In a mixing bowl, combine the ground paste with yogurt, chopped onion, coriander leaves, mint leaves, green chili, and garam masala.
- 6 Mix well and shape the mixture into small, flat patties.
- 7 Heat ghee or oil in a pan over medium heat.
- 8 Fry the patties until golden brown on both sides, about 3-4 minutes per side.
- 9 Serve hot with mint chutney or a side of your choice.
Tips
Ensure the mixture is not too wet to form patties; adjust with breadcrumbs if necessary.