Shikampuri Kebab
Melt-in-mouth griddle kebabs with a hung curd and onion center.
About this dish
Shikampuri translates to 'belly-full', referring to the surprise stuffing hidden inside these silky kebabs. A hallmark of Hyderabadi fine dining, these kebabs are unique because the meat is boiled with lentils and spices before being ground into a paste. The core is stuffed with a tangy blend of hung curd and mint, providing a cool contrast to the spicy exterior.
Ingredients
The Meat Mix
- 500g Mutton mince (Keema), fine quality
- 100g (1/2 cup) Chana Dal (split chickpeas), soaked for 2 hours
- 1 tbsp Ginger-garlic paste
- 1 tsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tsp Garam masala powder
- 2-3 Green cardamoms, 1 stick cinnamon
- 1 tsp Salt
The Stuffing
- 100g (1/2 cup) Hung Curd (Greek yogurt), very thick
- 1 small Onion, finely minced
- 2 tbsp Fresh coriander, finely chopped
- 1 tbsp Fresh mint, finely chopped
- 1 Green chili, seeded and minced
Binding and Frying
- 1 Egg, lightly beaten
- Ghee or Oil for shallow frying
Method
- 1
Cooking the Meat and Lentils
In a pressure cooker, combine the mutton mince, soaked chana dal, ginger-garlic paste, turmeric, chili powder, salt, and whole spices with 1 cup of water. Pressure cook for 4-5 whistles until the meat is tender and the dal is completely soft. Most of the water should have evaporated.
- 2
Drying the Mixture
Open the lid and cook on high heat, stirring constantly, to evaporate any remaining moisture. The mixture must be very dry; if it's wet, the kebabs will fall apart during frying. Discard the whole cinnamon and cardamom pods.
- 3
Grinding to a Silk Texture
Once cooled, grind the meat and dal mixture in a food processor or a traditional stone grinder (sil-batta) until it forms a very smooth, fine paste. The texture should be like dough, without any visible chunks of dal.
- 4
Preparing the Stuffing
In a small bowl, mix the hung curd with finely minced onions, coriander, mint, and green chilies. Ensure the yogurt is thick enough that it doesn't leak out; if it's watery, strain it through cheesecloth for another hour.
- 5
Shaping the Kebabs
Take a lemon-sized portion of the meat paste and flatten it on your palm. Create a small depression in the center and place a teaspoon of the curd stuffing inside. Gently fold the edges to seal the 'belly' and flatten into a patty.
- 6
Chilling for Stability
Place the shaped kebabs on a tray and refrigerate for 20-30 minutes. This helps the fat solidify and ensures the kebabs hold their shape when they hit the hot pan.
- 7
Coating and Frying
Dip each kebab lightly into the beaten egg—this creates a protective seal. Heat ghee in a flat non-stick skillet over medium heat. Fry the kebabs in batches, taking care not to overcrowd the pan.
- 8
Developing the Crust
Fry for 3-4 minutes on each side until a deep brown, crispy crust forms. Use a flat spatula to flip them very gently, as they are extremely delicate. The center should remain soft and creamy.
- 9
Draining and Serving
Remove the kebabs and place them on kitchen paper to absorb excess oil. The interior curd should be warm but not liquid. Serve immediately while the exterior is still crisp.
Notes & variations
- If the meat paste is too soft to handle, add a tablespoon of roasted gram flour (besan).
- You can prepare the meat paste and stuffing a day in advance.
- Traditionalists use 'Potli ka Masala' for a more authentic aroma.
- Vegetarians can replace mutton with boiled yam (jimikand) or raw banana.
Serve with
Serve with sliced red onions, lemon wedges, and a fresh mint chutney.
Cook's note
Ensure the chana dal is fully cooked and dry; it's the starch in the dal that provides the structural bond for the meat.