Gosht Shikampuri Kebab | How to make Gosht Shikampuri Kebab

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By Biryani Art
Created on 6th Nov 2015
  • Gosht Shikampuri Kebab, How to make Gosht Shikampuri Kebab
Gosht Shikampuri Kebabby Biryani Art
  • Gosht Shikampuri Kebab | How to make Gosht Shikampuri Kebab (82 likes)

  • 1 review
    Rate It!
  • By Biryani Art
    Created on 6th Nov 2015

About Gosht Shikampuri Kebab

Tender mince of mutton that just melts in the mouth and spices that will make you drool, this is a very delectable kebab

  • Prep Time0mins
  • Cook Time51 /4Hours
  • Serves4People
Gosht Shikampuri Kebab

Ingredients to make Gosht Shikampuri Kebab

  • 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

How to make Gosht Shikampuri Kebab

  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.

Reviews for Gosht Shikampuri Kebab (1)

Zeenath Amaanullah7 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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