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
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 | fresh coriander leaves, chopped |
| 2 tablespoons | fresh mint leaves, chopped |
| 1 small | green chili, 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.