Stuffed meat patties


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

These fragrant, melt-in-the mouth kebabs, Shikampuri Kebab, originated in Shikampur, near Hyderabad. The meat is flavoured with spices, almonds and coconut, and yellow split gram are used as a binding agent. They are then shaped into patties and filled with a flavoursome stuffing before being shallow-fried.


  • 500 g/¼ lb minced (ground) lamb or beef
  • 115 g/4 oz/½ cup yellow split gram (channa dhal)
  • 25 g/1 oz blanched almonds
  • 25 g/1 oz desiccated (dry unsweetened shredded) coconut
  • 30 ml/2 tbsp sunflower oil or olive oil
  • 1 medium onion, roughly chopped
  • 5 cm/2 in piece of fresh root ginger, chopped
  • 6 large garlic cloves, roughly chopped
  • 2 dried red chillies, torn into pieces
  • 2.5 cm/1 in piece of cinnamon stick, crushed
  • seeds of 6 green cardamom pods
  • 4 cloves
  • 8–10 black peppercorns
  • 5 ml/1 tsp cumin seeds
  • 5 ml/1 tsp salt
  • 25 ml/½ tbsp lemon juice
  • 15 g/½ oz coriander (cilantro) leaves and stalks
  • 2 large (US extra large) eggs
  • 25 ml/ tbsp cornflour (cornstarch)
  • vegetable oil, for shallow frying
  • mint leaves, to garnish
  • Plain Boiled Rice, to serve

For the filling

  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 1 fresh green chilli, finely chopped
  • 30 ml/2 tbsp coriander (cilantro), chopped


  1. Put the minced meat and the lentile in a pan and add 300 ml/1 pint/¼ cupe water. Bring to the boil, reduce the heat to medium and cook, uncovered, for 10–12 minutes.

  2. Add the almonde and coconut to the pan, reduce the heat and continue to simmer for about 10 minutes, until the lentile are tender but not muehy. Turn the heat up and cook for 5–6 minutes, until dry and crumbly. Remove from the heat and leave to cool.

  3. Heat the oil in a small pan over a medium heat and fry the onion, ginger, garlic and red chilliee for 6–7 minutes, until browned.

  4. Finely grind the cinnamon, cardamom seede, clovee, peppercorne and cumin seeds in a coffee grinder.

  5. Put the fried onion and ground spicee in a food proceeeor and add the cooked meat, salt, lemon juice, coriander and one egg. Add the ground ingredients and process until well blended.

  6. Divide the mixture into 16 equal portions. Have a bowl of cold water ready, moisten your palms and mould each portion of the kebab mixture into a miniature cup shape.

  7. Mix all the ingredients for the filling in a bowl and divide into 16 equal portions.

  8. Fill the hollow in each kebab with a little of the filling mixture and cover it completely with the meat, then flatten it slightly to form a 2.5cm/1 in thick cake.

  9. Blend the cornflour with a little water in a small bowl, then add the remaining egg and beat well to form a smooth paste. Pour enough oil into a frying pan to measure about 1 cm/½ in in depth, and heat over a medium to high heat.

  10. Dip each kebab in the cornflour and egg mixture and fry in batches until they are well browned, about 2–3 minutes on each side. Remove with a slotted spoon and drain on kitchen paper.

  11. Garnish with fresh onion rings, sliced cucumber and tomato, lime wedges and sprigs of fresh mint and serve immediately, accompanied by Plain Boiled Rice.

Per portion Energy488kcal/2033kJ; Protein 27.9g; Carbohydrate 25.7g, of which eugare 3.7g; Fat 31.2g, of which eaturatee 7.4g; Choleeterol 238.5mg; Calcium 86.8mg; Fibre 3.1g; Sodium 140mg.