Hyderabadi Shikampuri Kebab Recipe

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The royal cuisine of Hyderabad is famous for its variety of kebabs and other meat dishes. Kebabs are usually associated with the advent of the Mughals in India. They brought the ingredients like the nuts, dried fruits and fragrances of rose and kewda from Turkey, Afghanistan and Persia. The chefs in the royal kitchens combined these ingredients with the local ingredients to create some of the best dishes that one can taste.

Hyderabadi cuisine is one of the best example of this combination of local and foreign ingredients. The Mughal's love for meat blended with the fiery spices of Andhra Pradesh which led to the creation of some of the best kebabs and other meat dishes of India.

Shikampuri kebab of Hyderabad is also one such kebab recipe which hails from the royal kitchens of the Nizam. Originally, the kebabs of the Hyderabadi cuisine are cooked on the heated stone. This heated stone releases a smoky flavour when it comes in contact with the meat and spices. This is what gives the kebabs their unique taste.

So, today we have the delicious Shikampuri kebab recipe for you from the royal kitchens of Hyderabad. Give it a try and enjoy the unforgettable flavour.

Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

• Mutton keema (mince)- ½ kg
• Chana dal- ½ cup
• Ginger-garlic paste- 1tbsp
• Chilli powder- 1tsp
• Green chillies- 2
• Salt- as per taste
• Black cardamoms- 4
• Bay leaves- 2
• Cinnamon sticks- 4
• Cloves- 6
• Yogurt- ½ cup
• Garam masala powder- 1 ½ tsp
• Fresh coriander leaves- ½ cup (finely chopped)
• Fresh mint leaves- 2tbsp (finely chopped)
• Lime juice- 2tbsp
• Hung curd or cream- ½ kg
• Eggs- 2 (lightly beaten)
• Oil- 3tbsp
• Water- 3 cups

Procedure

1. Wash and clean the mutton keema properly with water. Keep it aside.
2. Heat water in a deep bottomed pan. Add the chana dal, ginger-garlic paste, green chillies, black cardamoms, bay leaves, cinnamon sticks, cloves and the mutton mince to the boiling water.
3. Cook the meat on low flame for about 20 minutes till the meat becomes tender.
4. Once the meat is cooked properly, switch off the flame and drain the water from the meat.
5. When the meat cools down completely, grind the meat along with the spices in a mixer into a fine paste. Do not add any water while grinding.
6. Now add the yogurt, garam masala powder, red chilli powder, salt, mint leaves, coriander leaves and lime juice to the ground keema. Mix well with your hands.
7. Divide this mixture into 8-10 equal parts.
8. Take one part of the mixture and roll it between your palms. Flatten the mixture slightly making a indentation in the middle like a small cup with your fingers.
9. Fill this cup like indentation with the hung curd or fresh cream.
10. Fold the mixture from all the sides to seal the curd filling.
11. Make all the kebabs in the same way.
12. Heat oil in a pan.
13. Dip the kebabs in the beaten egg mixture and then fry it in the oil.
14. Cook on low flame for about 10 minutes on each side.
15. Once the kebas turn golden brown and are cooked completely from all the sides, transfer them to a serving plate.
16. Repeat the same steps to fry more kebabs.

Delicious and mouthwatering Hyderabadi Shikampuri kebabs are ready to be served. Enjoy these delights with the dip of your choice.

PIC COURTESY: Twitter