Gosht Shikampuri Kebabby Biryani Art

  • Gosht Shikampuri Kebab, How to make Gosht Shikampuri Kebab
Gosht Shikampuri Kebabby Biryani Art
  • Gosht Shikampuri Kebab (78 likes)

  • By Biryani Art|
    Last updated on Mar 26th
  • Prep Time0mins
  • Cook Time51 /4Hours
  • Serves4People

Video for key ingredients

  • How to make Ghee

Gosht Shikampuri Kebab

Ingredients

  • Onions – 2 finely sliced
  • Ghee for frying
  • Peppercorns – 4
  • Bay Leaf – 1
  • Minced Mutton – 250 gms
  • Sesame Seeds – 1 tsp
  • Poppy Seeds – 1 tsp
  • Chironji – 1 tsp
  • Chana Dal – 1 tblsp
  • Coriander Seeds – 1/2 tsp
  • Green Cardamoms – 2 peeled
  • Brown Cardamoms – 2 peeled
  • Water
  • Dry Coconut (Kopra) – 1 inch piece
  • Almonds – 6 peeled
  • Garlic – 1/2 tsp ground
  • Ginger – 1/2 tsp ground
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – a pinch
  • Salt as per taste
  • Egg – 1 (optional)
  • For the Stuffing:
  • Whites of 2 Hard-boiled Eggs – chopped
  • Onion – 1 fnely sliced
  • Coriander Leaves – 1 bunch chopped
  • Mint Leaves – few chopped
  • Green Chillies – 4 chopped
  • For Garnish:
  • Onion – 1 cut into rings
  • Mint Leaves – 3 sprigs
  • Limes – 2 cut into slices

Steps

  1. Heat ghee in a pan over moderate flame. Add onions and fry. Remove and grind.
  2. Add the mince mutton to the same pan/ghee and fry lightly. Dry roast each of the whole seeds and spices separately. Mix them with the dal and mince mutton in a pan.
  3. Add all the other ingredients except the egg. Add 2 cups of water and simmer on low flame for 25 to 30 minutes till soft.
  4. Once the water has completely dried up, grind the mixture to a very smooth paste. Dry if it is too moist.
  5. For the stuffing, soak the onions in juice of 1 lime for 5 minutes and then squeeze out all the juice. Mix all the stuffing ingredients.
  6. Make flat cutlet shaped kebabs and fill with a mixture of the stuffing. If the kebab breaks, add 1 egg to the mixture and shape it again.
  7. Turn gently to avoid breaking, add 1 tblsp ghee and fry the other side brown. Do not deep fry these kebabs.
  8. Garnish with onion rings, mint sprigs and lemon slices.
    comment 2
    Zeenath Amaanullah 5 months ago

    these*

    comment 2
    Zeenath Amaanullah 5 months ago

    Shikampuri Kababs have a filling of hung curd coriander mint and green chillies. :blush: this are definitely not Hyderabadi Famous Kababs

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