Shikampuri Kebab Recipe

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Onions – 2, finely sliced
Ghee for frying
Peppercorns – 4
Bay Leaf – 1
Minced Mutton – 250 gms
Sesame Seeds – 1 tsp
Poppy Seeds – 1 tsp
Chironji – 1 tsp
Chana Dal – 1 tblsp
Coriander Seeds – 1/2 tsp
Green Cardamoms – 2, peeled
Brown Cardamoms – 2, peeled
Dry Coconut (Kopra) – 1 inch piece
Almonds – 6, peeled
Garlic – 1/2 tsp, ground
Ginger – 1/2 tsp, ground
Red Chilli Powder – 1 tsp
Turmeric Powder –  a pinch
Salt as per taste
Egg – 1 (optional)

For the Stuffing:
Whites of 2 Hard-boiled Eggs – chopped
Onion – 1, fnely sliced
Coriander Leaves – 1 bunch, chopped
Mint Leaves – few, chopped
Green Chillies – 4, chopped

For Garnish:
Onion – 1, cut into rings
Mint Leaves – 3 sprigs
Limes – 2, cut into slices

1. Heat ghee in a pan over moderate flame.
2. Add onions and fry.
3. Remove and grind.
4. Add the mince mutton to the same pan/ghee and fry lightly.
5. Dry roast each of the whole seeds and spices separately.
6. Mix them with the dal and mince mutton in a pan.
7. Add all the other ingredients except the egg.
8. Add 2 cups of water and simmer on low flame for 25 to 30 minutes till soft.
9. Once the water has completely dried up, grind the mixture to a very smooth paste.
10. Dry if it is too moist.
11. For the stuffing, soak the onions in juice of 1 lime for 5 minutes and then squeeze out all the juice.
12. Mix all the stuffing ingredients.
13. Make flat cutlet shaped kebabs and fill with a mixture of the stuffing.
14. If the kebab breaks, add 1 egg to the mixture and shape it again.
15. Heat a tawa and add 1 tblsp ghee on it.
16. Fry the kebabs on low heat to a dark brown.
17. Turn gently to avoid breaking, add 1 tblsp ghee and fry the other side brown.
18. Do not deep fry these kebabs.
19. Garnish with onion rings, mint sprigs and lemon slices.
20. Serve hot.

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