Shikampuri Kebab
Ingredients
01. 2 tsp oil
02. 4 tsp ghee
03. 1 tsp garam masala spices, whole
04. 1 tsp peppercorns
05. ½ kg boneless mutton
06. 1 tbsp ginger-garlic paste
07. 1 tsp green chillies
08. 1 tsp chilli powder
09. ½ tsp turmeric powder
10. Salt to taste
11. 200 ml water
12. 75 gm Bengal gram, soaked for 2 hours
For the Stuffing:
01. 2 tsp oil
02. 4 tsp ghee
03. 1 tsp garam masala spices, whole
04. 1 tsp peppercorns
05. ½ kg boneless mutton
06. 1 tbsp ginger-garlic paste
07. 1 tsp green chillies
08. 1 tsp chilli powder
09. ½ tsp turmeric powder
10. Salt to taste
11. 200 ml water
12. 75 gm Bengal gram, soaked for 2 hours
For the Stuffing:
01. 50 gm hung curd
02. 1 tsp mint leaves
03. 2 tsp coriander leaves
04. 4 tsp fried onions
05. 2 tsp onion, chopped fine
06. Salt to taste
07. Ghee for frying
Preparation
01. Heat oil and ghee together in a heavy bottomed pan and temper garam masala and peppercorns.
02. Add mutton pieces, ginger and green chillies to this and sauté till water from mutton comes out.
03. Now add chilli powder, turmeric powder and salt and cook on low heat for an hour. When meat becomes soft add soaked Bengal gram.
04. Cook for 30-40 minutes more.
05. Remove from heat, cool and grind in the mixer.
06. Now combine all the ingredients for the stuffing except ghee and make the stuffing.
07. Shape balls that weigh 30 gm each from the ground meat.
08. Fill each ball with stuffing, flatten into patties and fry in ghee. Serve hot.
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