Name: Gosht Shikampuri Kebab recipe by Biryani Art at BetterButter
Cook time: 304 min
Total time: 304 min
Yield: 4
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

ABOUT Gosht Shikampuri Kebab RECIPE

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

Ingredients Serving: 4

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

Instructions

Heat ghee in a pan over moderate flame. Add onions and fry. Remove and grind.
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.
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.
Once the water has completely dried up, grind the mixture to a very smooth paste. Dry if it is too moist.
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.
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.
Turn gently to avoid breaking, add 1 tblsp ghee and fry the other side brown. Do not deep fry these kebabs.
Garnish with onion rings, mint sprigs and lemon slices.

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