SHIKHAMPUR KEBABS

Lamb boneless             200gm
Channa dal                    50gm
Onion sliced                  50gm
Ginger chopped           10gm
Garlic chopped             4cloves
All spice powder          ½ tspn
Whole red chilies         2pcs
Salt                                 to taste
Egg white                      1nos
Cornflour                       1tbspn
Nutmeg                         a pinch
Kidney fat                      20gm
Chaat masala                to sprinkle
Toasted seasame seeds     10gm
Oil                                   to shallow fry
STUFFING:
Hung yogurt                          25gm
Finely chopped onions        10gm
Finely chopped mint           5gm
Roasted cumin                     ½ tspn
METHOD:
Soak the pulses for 90 minutes. Bring lamb, dal in sufficient water to a boil; discard the liquid, wash again. Add water with onions salt, ginger, garlic, chilies. Bring to a boil. Discard scum. Cover and simmer till dal and meat is cooked. Drain cool and grind meat mixture, kidney fat (suet) and seasame seeds on a grinding stone (grinder) and make a smooth paste. Add in all spice powder, egg white, cornflour. Mix well. Rest the mixture for about 20 minutes. Divide into balls 40gms each. Prepare the filling. Secure the edges. Refrigerate for 20 minutes. Shallow the patties in hot oil on both the sides till nicely coloured on both the sides. Remove on an absorbent paper. Sprinkle chaat masala and serve with onion rings, lemon wedges and mint chutney.
COMMENT:
 A HYDERABADI SPECIALITY!

The meat for the kebabs is taken from the stomach area of the lamb.

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