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

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).