Shikampuri kebab
AI-drafted · awaiting admin review
Soft mutton and chana dal kebabs with a surprise filling of hung curd, onion and mint.
Region: Hyderabad, TelanganaOccasion: Weddings, Eid and partiesTime: 1 hour 15 minServes: 4Non-vegetarian
Ingredients
- 500 g minced mutton
- ¼ cup chana dal, soaked 1 hour
- 1 tbsp ginger-garlic paste
- 4 dry red chillies, 1 tsp cumin, 4 cloves, 1 stick cinnamon, 4 cardamoms
- 1 egg (optional, to bind)
- Filling: ½ cup hung curd, 1 small onion (finely chopped), 2 green chillies, 2 tbsp chopped mint and coriander, a pinch of salt
- Salt to taste, ghee or oil for shallow-frying
Method
- Cook the mince, chana dal, ginger-garlic paste, whole spices and salt with ½ cup water until the dal is soft and the mixture is dry.
- Cool and grind to a smooth, firm paste. Add the egg if the mixture is crumbly.
- Mix all the filling ingredients.
- Take a portion of the meat mixture, flatten it, place a spoonful of filling in the centre and close it into a smooth, round patty.
- Shallow-fry in ghee or oil on medium heat until browned on both sides.
- Serve hot with onion rings, lemon and green chutney.
History
Shikam means belly in Persian, a reference to the filled centre of the kebab. It is a favourite of the Hyderabadi royal and wedding kitchens.
Significance
Shikampuri kebabs are a standard starter at Hyderabadi weddings and Eid gatherings.