Shikampuri Kebab

Name: Shikampuri Kebab
Prep time: 25 h
Cook time: 2 min
Total time: 25 h 2 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 30 ml/2 Tbs Groundnut Oil; 5 Cloves; 50 g/⅔ cup Coconut; 30 g/¼ cup Almonds; 3 g/½ tsp Turmeric; 30 ml/2 Tbs Lemon juice; 2 Eggs; 5 g/1 tsp Red Chilli powder; 50 g/¼ cup Channa dal; 500 g/18 oz Lamb Mince; 3 g/1 tsp Black Cumin seeds; 10 cloves Garlic; 2 sticks Cinnamon (1-inch); 5 Green Cardamom; Salt; Groundnut Oil to deep fry; 30 g/3 Tbs Onions; 10 g/2 Tbs Mint; 10 g/2 Tbs Coriander; 4 Green Chillies

Preparation info

Serves:
4

Difficulty
Medium
Ready in
26 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The common Shammi pales in comparison with this superlative kebab from Shikampur, a hamlet near Hyderabad. Kakori, a few miles from Lucknow, was put on the Nation’s culinary map by a kebab named after the city. The Shikampuri is sure to do the same for the place of its origin.

Ingredients

500 g/18 oz Lamb Mince
50 g/¼ c

Asia
India
Starter
Gluten-free

Method

Preparation

THE LENTIL: Pick and wash in running water.

THE GARLIC: Peel.

THE ALMONDS: Blanch, cool and peel.

THE COCONUT: Remove the brown skin and grate.

THE MINCE: Mix channa dal, garlic, black cumin, cardamom, cinnamon, cloves and oil with the mince in a handi, add water (approx