Shikampur Kebab (Lamb Kebab) Recipe

Ground lamb with a filled with spiced hung yogurt

Shikampur means 'filled belly'. This kebab was created by Nawabs in Hyderabad. This is similar to Shami kebab except that the belly of the kebab is filled with spicy yogurt. This kebab is made with ground lamb as a round patty and pan fried.

What is a Kebab?

How to make minced meat kebab?

Ingredients

Prepare Lamb

1. Ground Lamb: 2 Pounds

2. Ghee: ¼ cup

3. Ginger finely chopped: 1 teaspoon

4. Chana Dal: ¼ Cup

5. Minced garlic: 1 teaspoon

6. Whole Cayenne: 5

7. Turmeric powder: 1teaspoon

8. Serrano: 3

9. Chopped Cilantro: ½ Cup

10. Chopped fresh peppermint: ¼ cup

11. Whole Cloves: 3

12. Cardamoms powder: 4

13. Black Cumin: 1 teaspoon

14. Black peppercorn: 1 teaspoon

15. Salt to taste or ½ teaspoon

16. Water: 2 cups

17. Besan: ¼ cup if needed

Filling

1. Whole milk Yogurt: 1Cup

2. Finely Chopped Onions: 2 Cups

3. Finely Chopped Serrano: 2

4. Finely Chopped Fresh peppermint: 2 teaspoon

Pan Frying

Egg 2 Beaten

Ghee as needed

Method

Filling

1. Hang the yogurt overnight to drain out most of the water.

2. Use a paper towel to remove water from thinly chopped onions.

3. Mix hung yogurt, chopped onions, Serrano, and Peppermint. Make a paste.

Prepare Lamb

1. Heat Ghee in heavy bottom pan

2. Add Ground lamb. Sauté till lamb is brown.

3. Add remaining ingredients except Besan. Bring it to a boil. Simmer on medial till Chana Dal and lamb are cooked. Add more water if needed. At end of this phase, there should be no water left and the lamb is tender.

4. Transfer to food processor. Grind to form dough like consistency. If loose, add some Besan to knead in to dough.

Pan Frying

1. Pinch out about 2 Tablespoons of mixture. Roll into a ball. Flatten it. Put about 1 teaspoon of filling. Bring the edges together to enclose the filling. Form the round ball again and gently press to form a patty.

2. Dip the patty in the egg wash. Pan fry both sides till brown (about 4 minutes each side).