Authentic Deccani Shikampur Kebab
These exquisite, royal Hyderabadi minced meat patties feature a hidden, creamy hung curd and mint stuffing. Pan-fried to golden perfection, they melt effortlessly in your mouth with every rich bite.
55min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
In a heavy-bottomed pan, combine the minced meat, soaked chana dal, ginger-garlic paste, whole red chilies, cumin seeds, and whole spices with half a cup of water.
2
Cover and cook on medium-low heat until the meat and dal are completely tender and all excess moisture has evaporated.
3
Allow the cooked mixture to cool slightly, then transfer to a food processor and grind into a smooth, thick paste without adding extra water.
4
In a small bowl, mix the hung curd, chopped mint leaves, and finely chopped green chilies to create the stuffing.
5
Divide the meat mixture into equal portions. Take one portion, flatten it on your palm, place a teaspoon of the curd stuffing in the center, and seal it carefully to form a smooth patty.
6
Whisk the egg in a bowl. Dip each stuffed kebab gently into the beaten egg to coat lightly.
7
Heat ghee in a skillet over medium heat and shallow-fry the kebabs until golden brown and crisp on both sides.
8
Serve hot with sliced onions, lemon wedges, and green chutney.
Ingredients
500 grams finely minced lamb or beef
1/2 cup chana dal (split Bengal gram), washed and soaked
1 tablespoon ginger-garlic paste
2 whole dried red chilies
1 teaspoon cumin seeds
4-5 green cardamoms
2 black cardamoms
1 small cinnamon stick
4 cloves
1/2 cup hung curd (thick yogurt)
1/4 cup finely chopped fresh mint leaves
2 green chilies, finely chopped
1 egg
Salt to taste
Ghee for shallow frying
*This AI-generated recipe may contain inaccuracies.