Shikampuri kebab

Shikampuri kebab

Chef Davinder Kumar
Cuisine Middle Eastern

Ingredients
  

Kebab

  • 150 g Lamb chunk (from the leg)
  • 30 g Channa dal (split gram)
  • 2 nos Green chilli (whole)
  • 2 nos Black cardamom
  • 2 nos Bay leaves
  • 1 nos Cinnamon stick
  • 6 nos Cloves
  • 1/2 tsp Ginger garlic paste
  • 1/2 tsp Yellow chilli powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Fresh mint (chopped)
  • 1 tsp Fresh coriander (chopped)
  • 1 tbsp Lime juice
  • Salt-to-taste

Instructions
 

  • 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.
  • Remove whole condiments and cool.
  • 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.
  • Divide the mixture into 4 equal parts
  • In a bowl mix chopped onion, ginger, green chilli, boiled spinach, boiled egg white, salt and divide into 4 equal parts.
  • Press each ball between wet palms, place a filling, seal and flatten to give shape of medallion (tikki) and refrigerate for some time.
  • Heat desi ghee in a non-stick pan, place the kebab and shallow fry till golden brown in colour on both sides and crisp.
  • Serve hot with choice of a salad and chutney.