SHIKAMPURI KEBAB
INGREDIENTS
Mutton boti 600 gm
Chironji 20 gm
Almond 30 gm
Desiccated coconut 10 gm
Clove 10 nos
Cinnamon sticks 2 nos
Bay leaf 2 nos
Black pepper 1 tsp
Whole red chilli 5 nos
Green cardamom 8 nos
Jeera whole 1 tbsp
Whole coriander 1 tbsp
Green chilies 3 nos
Mint ½ bunch
Coriander root 1 bunch
Onion 1 medium
Ginger 1 pc
Garlic 1 pod
Salt to taste
Water as required
STUFFING
Onion 100 gm
Ginger 10 gm
Hung curd 50 gm
Mint leaves 20 gm
Salt to taste
PREPARATIONS
Dry roast the chironji seed, almond, and coconut; make a fine paste with the help of little water and keep aside. Clean the mutton and keep aside. Peel, wash and roughly chop onions, ginger and garlic. Wash, remove the stem of green chillies and keep aside. Add chopped onion, ginger, green chillies, mint and mix it with hung curd and little salt. Keep it aside for the stuffing.
METHOD
In a cooking vessel add the boneless mutton pieces, chopped onion, ginger and garlic. Now add clove, green cardamom, bay leaf, cinnamon and salt to the mutton. Add water and let it cook till the water evaporates and mutton looks tender. In a flat tray, remove the prepared mutton pieces and let it cool. Remove clove, green cardamom, bay leaf and cinnamon out from the mutton. When the mutton cools down, mince it and keep aside. In a mixing bowl, put in the prepared mutton mince and add the prepared paste. Adjust the seasoning and keep aside in a refrigerator for one hour. Take out the prepared mixture from the refrigerator and divide it into equal portions. Now, take each ball and stuff it with the curd and mint mixture and gently shape into patties. Then grease a pan or griddle with ghee and place the kebabs in it. Then put on very slow flame. Melt the rest of the ghee and pour on the kababs evenly. Fry the Shikampuri kebab on both of the side nicely. Serve hot in a serving plate with mint chutney.
(Courtesy: Chef De Cusine, Ashwani Kumar Singh, Dilli 32-The Leela Ambience Convention Hotel, Delhi)