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Recipes >> Kebabs, Tikka, Cutlets Recipes > Shikampuri Kebab

Shikampuri Kebab

Shikampuri Kebab
Prep Time
40 Mins
Cook Time

1 Hour

Enjoy this delicacy of Hyderabad. Spicy, stuffed and deep fried kebabs. Enjoy Shikampuri kebab with rice and raita.
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  • Lamb mince 500 gm = 18 oz
  • Split gram lentils (Channa daal) 50g = 1/4 cup
  • Garlic 10 cloves
  • Black cumin seeds 3gm = 1 tsp
  • Cinnamon (1 inch) 2 sticks
  • Cloves 5
  • Groundnut oil 2 tbs
  • Almonds 30gm = 1/4 cup
  • Coconut 50gm = 2/3 cup
  • Lemon juice 30ml = 2 tbs
  • Turmeric 3gm = 1/2 tsp
  • Red chili (grounded) 5gm = 1 tsp
  • Eggs 2
  • Salt to taste
  • Groundnut oil for deep frying
  • The filling:
  • Eggs 2
  • Onions 30gm = 3 tbs
  • Mint 10gm = 2 tbs
  • Coriander 10gm = 2 tbs
  • Green chilies 4
  • Salt to taste

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Cooking Directions

  1. The lentil: Pick and wash in running water.

  2. The garlic: peel

  3. The almonds: Blanch, cool and peel.

  4. The coconut: Remove the brown skin and grate.

  5. The mince: Mix yellow lentil, garlic, black cumin, cardamom, cinnamon, cloves and oil with the mince in a clay pot (handi), add water (approx 180ml = 3/4 cup), bring to a boil, reduce to medium heat and cook until the mince is completely dry.

  6. Then add almonds and coconut, fry over medium heat for 2-3 minutes.

  7. Remove, cool, put in a blender and make a fine paste.

  8. Transfer the paste to the handi, add lemon juice, turmeric, red chilies, eggs and salt, mix well.

  9. Divide the mixture into 8 equal portions and make balls.

  10. The filling: Hard boil the eggs, cool, shell, cut into halves and remove the yolks.

  11. Roughly chop the egg whites, onions, Clean, mint, coriander and green chilies.

  12. Mix these ingredients with salt in a bowl and divide into 8 equal portions.

  13. The Stuffing: flatten each ball against a wet palm, place a portion of the filling in the middle, seal and flatten again into round patties.

  14. Heat oil in a wok and deep fry the patties over medium heat until dark golden-brown.

  15. Serve hot with chutneys.

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