How to make Shikampuri Kabab -
A very popular kabab from the Indian cuisine made with mutton mince. These melt in mouth kababs are a must try
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton mince, Ghee (घी)
Cuisine : Hyderabadi
Course : Snacks and Starters
For more recipes related to Shikampuri Kabab checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Masala Meat Burger Prawn Alu Wadi Instant Rava Dhokla Apricot Jam Nankhatai
Shikampuri Kabab Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Shikampuri Kabab Recipe
Mutton mince 300 grams
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 4
Black peppercorns 6-8
Cloves 4
Cinnamon 1/2 inch
Dried red chillies 2
Garlic 3-4 cloves
Split Bengal gram (chana dal) soaked 1/2 cup
Salt to taste
Onion finely chopped 1 tablespoon
Green chillies finely chopped 1 teaspoon
Fresh coriander leaves finely chopped 1 tablespoon
Fresh mint leaves finely chopped 1 tablespoon
Garam masala powder 1 teaspoon
Lemon juice 1 tablespoon
Egg 1
Chaat masala to sprinkle
Method
Step 1
Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds, green cardamoms, black peppercorns, cinnamon, dried red chillies, garlic cloves and mutton mince and mix well.
Step 2
Add chana dal, salt and 1 cup water and mix well. Cover and cook till the mince is cooked.
Step 3
Take the pan off the heat and cool. Transfer the mixture into a mixer jar and grind to smooth paste. Transfer the mixture into a mixing bowl.
Step 4
Add onion, green chillies, coriander leaves, fresh mint leaves, garam masala powder and lemon juice and mix well.
Step 5
Divide the mixture into 8 equal portions and shape each portion into tikkis and place them on a plate.
Step 6
Break the egg into a bowl, add a little salt and whisk well.
Step 7
Heat sufficient oil in a non-stick pan. Dip the tikkis in the egg mixture, place them in the pan and shallow-fry, turning sides, till evenly golden brown on both sides. Drain on absorbent paper.
Step 8
Arrange the kababs on a serving platter and serve hot with onion rings, lemon wedges and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
