Shikampur Kebabs

Ingredients

• 800 g boneless mutton or beef (Use either mutton or beef.)
• 1 onion (Medium; sliced.)
• 3.5 green chilies (Use 3–4; whole for the meat mixture.)
• 0.75 cup chana dal (Soaked.)
• 0.5 cup mint and cilantro (Chopped.)
• 1 tbsp ginger garlic paste
• 0.5 tsp turmeric powder
• 1.5 tsp red chili powder
• salt (To taste.)
• 4 tbsp oil (For the meat mixture and shallow frying.)
• 0.5 cup water
• 0.5 tsp garam masala powder
• 2 tsp lemon juice
• 1 tbsp ghee
• mint and cilantro (Extra, chopped, for mixing into the kebab mixture.)
• 1 tsp yogurt (Strain in a muslin cloth until thick and creamy.)
• 0.25 cup red onion (Finely chopped.)
• 2 tbsp cilantro (Finely chopped.)
• 2 tsp green chilies (Finely chopped, for the filling.)
• salt (Optional and to taste, for the filling.)

Steps

1. 1

   Add the meat, sliced onion, whole green chilies, soaked chana dal, chopped mint and cilantro, ginger-garlic paste, turmeric, red chili powder, salt, oil, and water to a pot. Mix well.

2. 2

   Cook the mixture until the meat is tender. Alternatively, pressure-cook it for 2 whistles, then simmer for 10 minutes.

3. 3

   Continue cooking until all moisture has evaporated from the pot.

4. 4

   Let the cooked mixture cool completely, then process it in a food processor until completely smooth.

5. 5

   Transfer the smooth meat mixture to a bowl. Mix in the garam masala, lemon juice, ghee, and some extra chopped mint and cilantro.

6. 6

   For the filling, place the yogurt in a muslin cloth and squeeze out the excess water. Place something heavy on top and strain it for 15–20 minutes, until thick and creamy.

7. 7

   Mix the strained yogurt with the finely chopped red onion, chopped cilantro, and finely chopped green chilies. Add optional salt to taste.

8. 8

   Take a portion of the meat mixture and flatten it in your palm. Make a small well in the center and add about 1 teaspoon of the yogurt filling.

9. 9

   Carefully bring the meat mixture around the filling and seal it completely. Gently flatten the filled portion into a round kebab.

10. 10

    Shallow-fry the kebabs over medium heat for 2–3 minutes per side, until golden brown.

Notes

The source does not state the exact number of kebabs produced or the precise cooking time for the initial pot cooking; cook until the meat is tender and the moisture has evaporated. The source describes the kebabs as juicy because of the yogurt filling.

Nutrition per serving

• main
• kebabs
• South Asian
• Hyderabadi
• stuffed
• shallow-fried
• meat
• celebration