Shikhampuri Kabab

Name: Shikhampuri Kabab
Yield: Makes 8
Cuisine: Indian
Ingredients: 1 quart (800 ml) plus 8 teaspoons vegetable oil; 1 teaspoon table salt; ½ tablespoon freshly squeezed lemon juice; 1 large egg; ½ teaspoon table salt; ½ teaspoon caraway seeds; ½ teaspoon roasted cumin seeds; 2 tablespoons ghee; 2 dried red chiles, stemmed and broken; ¼ cup plus 1 tablespoon chopped fresh cilantro; 5 cloves garlic, roughly chopped; 1 tablespoon chana dal (split Bengal gram), soaked for 30 minutes; ¼ cup plus 1 tablespoon chopped fresh mint; 9 ounces (250 grams) ground lamb; 1½ medium red onions, peeled and sliced; 1 cup (250 grams) plain yogurt; 2 tablespoons chopped fresh mint; ½-inch (1-cm) piece fresh ginger, roughly chopped; 1 large red onion, peeled and chopped; 1 green chile, stemmed and chopped

Ground lamb patties stuffed with thick spiced yogurt

Preparation info

Makes
8

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

The name of these novel kebabs translates to “full belly,” and I don’t know if that refers to the fact that the kebabs are stuffed or that they are very filling. Either way, they are true to their name. Serve these with sliced onions separated into rings and pudina aur dhaniya chutney (mint-and-cilantro chutney).

Ingredients

Asia
India
Starter
Gluten-free

Ingredients

Method