Millennium Post




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


Onion 100 gm

Ginger 10 gm

Hung curd 50 gm

Mint leaves 20 gm

Salt to taste


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.


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)

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