Shikampuri kebab

Shikampuri Kebab recipe

Yields2 Servings

 150 g Lamb chunk (from the leg)
 30 g Channa dal (split gram)
 2 Green chilli (whole)
 2 Black cardamom
 2 Bay leaves
 1 Cinnamon stick
 6 Cloves
 ½ tsp Ginger garlic paste
 ½ tsp Yellow chilli powder
 ½ tsp Garam masala
 ½ tsp Fresh mint (chopped)
 1 tsp Fresh coriander (chopped)
 1 tbsp Lime juice
 Salt-to-taste
Stuffing
 ½ tsp Onion (fine chopped)
 ½ tsp Ginger (fine chopped
 ½ tsp Green chilli (fine chopped)
 ½ tsp Boiled spinach (fine chopped)
 1 tsp Boiled egg white
 Salt-to-taste
 oil or desi ghee

1

In a pan take lamb chunk, channa dal, green chilli, black cardamom, bay leaves, cinnamon sticks, clove, add water and cook all the ingredients on slow fire till done and water evaporates.

2

Remove whole condiments and cool.

3

In a food processor put the lamb and make a fine paste. Transfer paste to a bowl. Add ginger garlic paste, yellow chilli powder, garam masala, chopped mint, chopped coriander, lemon juice, salt and mix well.

4

Divide the mixture into 4 equal parts

5

In a bowl mix chopped onion, ginger, green chilli, boiled spinach, boiled egg white, salt and divide into 4 equal parts.

6

Press each ball between wet palms, place a filling, seal and flatten to give shape of medallion (tikki) and refrigerate for some time.

7

Heat desi ghee in a non-stick pan, place the kebab and shallow fry till golden brown in colour on both sides and crisp.

8

Serve hot with choice of a salad and chutney.

Ingredients

 150 g Lamb chunk (from the leg)
 30 g Channa dal (split gram)
 2 Green chilli (whole)
 2 Black cardamom
 2 Bay leaves
 1 Cinnamon stick
 6 Cloves
 ½ tsp Ginger garlic paste
 ½ tsp Yellow chilli powder
 ½ tsp Garam masala
 ½ tsp Fresh mint (chopped)
 1 tsp Fresh coriander (chopped)
 1 tbsp Lime juice
 Salt-to-taste
Stuffing
 ½ tsp Onion (fine chopped)
 ½ tsp Ginger (fine chopped
 ½ tsp Green chilli (fine chopped)
 ½ tsp Boiled spinach (fine chopped)
 1 tsp Boiled egg white
 Salt-to-taste
 oil or desi ghee

Directions

1

In a pan take lamb chunk, channa dal, green chilli, black cardamom, bay leaves, cinnamon sticks, clove, add water and cook all the ingredients on slow fire till done and water evaporates.

2

Remove whole condiments and cool.

3

In a food processor put the lamb and make a fine paste. Transfer paste to a bowl. Add ginger garlic paste, yellow chilli powder, garam masala, chopped mint, chopped coriander, lemon juice, salt and mix well.

4

Divide the mixture into 4 equal parts

5

In a bowl mix chopped onion, ginger, green chilli, boiled spinach, boiled egg white, salt and divide into 4 equal parts.

6

Press each ball between wet palms, place a filling, seal and flatten to give shape of medallion (tikki) and refrigerate for some time.

7

Heat desi ghee in a non-stick pan, place the kebab and shallow fry till golden brown in colour on both sides and crisp.

8

Serve hot with choice of a salad and chutney.

Shikampuri kebab

Leave a Reply