Shikampuri Kabab

Mutton pieces (from the leg) 1/2 kg,
Chana dal (split gram)1/3 cup,
Ginger-garlic paste 1 tablespoon,
Chilli powder 2 teaspoons or to taste, Green chillies, whole 3-4 or to taste,

Salt to taste,
Black cardamom 4,
Bay leaves 4,
Cinnamon sticks 4,
Cloves 6,
Yoghurt 1/2 cup,
Garam masala powder 1-1/2 teaspoons,
Green chillies, finely chopped 2-3,
Fresh coriander leaves, finely chopped 1/3 cup,
Fresh mint leaves, finely chopped 2 tablespoons,
Lime juice 3 or 4 tablespoons
Fresh cream or hung yoghurt 1/2 kg,
Eggs, lightly beaten 2,
Oil or ghee to fry.
  • Place cream or hung yoghurt in the refrigerator overnight or until firm.
  • Put the meat along with the spices into a pot.
  • Cover with water and boil until the meat is tender and all the water has evaporated.
  • Remove from the pot and discard the chillies and whole spices.
  • Grind the meat to a fine paste without adding water.
  • Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
  • Divide the meat mixture into equal parts (approximately 20 or 22).
  • Take a portion of the paste and roll it into a ball between your palms.
  • Flatten slightly and make an indentation in the centre of the meat, like a small cup.
  • Fill this indentation with a small spoonful of the cream or yoghurt and fold the ground paste over to seal.
  • Make all the kebabs in this way and dip in beaten egg, shaking off any excess, and fry in hot oil or ghee until golden brown.  
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