Mutton Shikampuri Kebab
- 96 min
- medium
- Serves 4
Mutton shikampuri kebab is mutton mince and chana dal ground smooth, stuffed with hung curd and mint, then fried. Medium-spicy, serves 4, about 95 minutes.
You’ll need: Pressure Cooker
Good for: Bakrid, Party, Rainy Day
Ingredients
Water, For Soaking500 ml
Lamb Mince500 grams
Chana Dal, Soaked100 grams
Ginger Garlic Paste, Paste15 grams
Green Chilli, Slit12 grams
Cinnamon3 grams
Cloves1 grams
Black Peppercorns2 grams
Cumin2 grams
Salt1 tsp
Curd200 grams
Onion, Finely Chopped1
Coriander Leaves, Finely Chopped8 grams
Mint Leaves, Finely Chopped5 grams
Cumin Powder1 grams
Red Chilli Powder½ tsp
Lemon Juice1 tsp
Eggs1
Oil3 tbsp
Contains: milk, egg.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 623kcal | 2492kcal |
| Protein | 30g | 121g |
| Carbohydrate | 23g | 93g |
| Fat | 46g | 182g |
| Fibre | 4.7g | 19g |
| Sugar | 3.8g | 15g |
Cookd masalas for lamb mince
Method
Soak the chana dal in 500 ml water for 60 minutes, then drain it well. Line a sieve with a clean cotton cloth, add the curd and leave it to drain for 60 minutes until thick; measure 150 g for the filling. Finely chop the onion, coriander leaves, mint leaves and one green chilli, and slit the other two green chillies. Whisk the egg.
Add the mutton mince, soaked dal, 250 ml water, ginger garlic paste, slit green chillies, cinnamon, cloves, peppercorns, cumin and salt to a pressure cooker. Pressure cook on medium flame for 4 whistles. Let the pressure release naturally for about 10 minutes; the mutton must have no pink meat and the dal must mash easily. Open and cook on medium flame for 5 to 7 minutes until almost all the water dries.
Mix the 150 g hung curd, onion, coriander leaves, mint leaves, chopped green chilli, cumin powder, red chilli powder, lemon juice and salt in a bowl. Keep the filling aside. It should be thick and should not release water.
Remove the cinnamon and cloves from the cooked mutton mixture. Spread the mixture on a plate and cool it for 15 minutes until it reaches room temperature. Grind it in a mixie to a smooth, firm paste, then mix in the whisked egg until the mixture holds its shape.
Divide the mutton paste into 12 portions. Flatten one portion on your palm and place 1 to 1.5 tablespoons of filling in the centre. Cover the filling and shape it into a thick round kebab. Shape the remaining kebabs in the same way, dividing all the filling evenly among them.
Heat the oil on a wide tawa over medium flame for 2 minutes until hot. Shallow-fry the kebabs in 3 batches for 3 to 4 minutes on each side. Turn them gently and fry until both sides are brown and the centre is hot and firm with no wet egg mixture.
Before you start
- How long does Mutton Shikampuri Kebab take?
- 1 hour 36 minutes from start to finish. That is 40 minutes of preparation and 56 minutes of cooking.
- How many people does Mutton Shikampuri Kebab serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mutton Shikampuri Kebab vegetarian?
- No, it contains meat or fish.
- Is Mutton Shikampuri Kebab spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Mutton Shikampuri Kebab?
- 500 grams Lamb Mince, 100 grams Chana Dal, 15 grams Ginger Garlic Paste, 12 grams Green Chilli, 3 grams Cinnamon, 1 grams Cloves, and a few more listed on this page.
- Do I need a pressure cooker for Mutton Shikampuri Kebab?
- Yes, this one is cooked under pressure.
- How many calories are in Mutton Shikampuri Kebab?
- About 623 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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