Ramzan Special: Shikampuri Kebab
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Last Updated: Sunday, September 06, 2009, 12:59
This is an aromatic kebab made of yellow gram, mutton and yogurt.


Mutton pieces (from the leg) 1/2 kg
Chana dal (split gram)1/3 cup
Green chillies, whole 3-4 or to taste
Ginger-garlic paste 1 tablespoon
Chilli powder 2 teaspoons or to taste
Black cardamom 4
Bay leaves 4
Cinnamon sticks 4
Cloves 6
Salt to taste
Yoghurt 1/2 cup
Garam masala (mixed spices) powder 1-1/2 teaspoons
Green chillies, finely chopped 2-3
Fresh coriander leaves, finely chopped 1/3 cup
Fresh mint leaves, finely chopped 2 tablespoons
Fresh cream or hung yoghurt 1/2 kg
Lime juice 3 or 4 tablespoons
Eggs, lightly beaten 2
Oil or ghee(clarified milk) to fry


Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices, covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard the chillies and whole spices. The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts. Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt. Fold the ground paste over to seal. All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .They are to be fried in hot clarified milk or oil until the colour changes into a golden brown.

First Published: Sunday, September 06, 2009, 12:59

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