Sunday , August 20 2017
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Mutton Shikampuri Kebab

Mutton keema (mince)- ½ kg
Chana dal- ½ cup
Ginger-garlic paste- 1tbsp
Chilli powder- 1tsp
Green chillies- 2
Salt- as per taste
Black cardamoms- 4
Bay leaves- 2
Cinnamon sticks- 4
Cloves- 6
Yogurt- ½ cup
Garam masala powder- 1 ½ tsp
Fresh coriander leaves- ½ cup (finely chopped)
Fresh mint leaves- 2tbsp (finely chopped)
Lime juice- 2tbsp
Curd – ½ kg
Eggs- 2 (lightly beaten)
Oil- 3tbsp Water- 3 cups


1. Wash and clean the mutton keema properly with water. Keep it aside.
2. Heat water in a deep bottomed pan. Add the chana dal, ginger-garlic paste, black cardamoms, green chillies, bay leaves, cloves, cinnamon sticks and the mutton mince to the boiling water.
3. Cook the meat on low flame for about 20 minutes till the meat becomes tender.
4. Once the meat is cooked properly, switch off the flame and drain the water from the meat.
5. When the meat cools down completely, grind the meat along with the spices in a mixer into a fine paste. Do not add any water while grinding.
6. Now add the yogurt, red chilli powder, garam masala powder, mint leaves, salt, coriander leaves and lime juice to the ground keema. Mix well with your hands.
7. Divide the mixture into 8-10 equal parts.
8. Take one part of the mixture and roll it between your palms. Flatten the mixture slightly making a indentation in the middle like a small cup with your fingers.
9. Fill this cup like indentation with the curd.
10. Fold the mixture from all the sides to seal the curd filling.
11. Make all the kebabs in the similar way.
12. Heat oil in a pan.
13. Dip the kebabs in the beaten egg mixture and then fry it in the oil.
14. Cook on low flame for about 10 minutes on each side.
15. Once the kebas turn golden brown and are cooked completely from all the sides, transfer them to a serving plate. 16. Repeat the same steps to fry more kebabs

By Sanchita Chowdhury