Shikampuri Kebab

Shikampuri Kebab


Onions – 2 finely sliced

Ghee for frying

Peppercorns – 4

Bay Leaf – 1

Minced Goat Meat – 250 gms

Sesame Seeds – 1 tsp

Poppy Seeds – 1 tsp

Chironji – 1 tsp

Chana Dal – 1 tblsp

Coriander Seeds – 1/2 tsp

Green Cardamoms – 2 peeled

Brown Cardamoms – 2 peeled


Dry Coconut (Kopra) – 1 inch piece

Almonds – 6 peeled

Garlic – 1/2 tsp ground

Ginger – 1/2 tsp ground

Red Chilli Powder – 1 tsp

Turmeric Powder – a pinch

Salt as per taste

Egg – 1 (optional)

For the Stuffing

Whites of 2 Hard-boiled Eggs – chopped

Onion – 1 fnely sliced

Coriander Leaves – 1 bunch chopped

Mint Leaves – few chopped

Green Chillies – 4 chopped

To Garnish

Onion – 1 cut into rings

Mint Leaves – 3 sprigs

Limes – 2 cut into slices


  1. Heat ghee in a pan over moderate flame. Add onions and fry. Remove and grind.
  2. Add the mince mutton to the same pan/ghee and fry lightly. Dry roast each of the whole seeds and spices separately. Mix them with the dal and mince mutton in a pan.
  3. Add all the other ingredients except the egg. Add 2 cups of water and simmer on low flame for 25 to 30 minutes till soft.
  4. Once the water has completely dried up, grind the mixture to a very smooth paste. Dry if it is too moist.
  5. For the stuffing, soak the onions in juice of 1 lime for 5 minutes and then squeeze out all the juice. Mix all the stuffing ingredients.
  6. Make flat cutlet shaped kebabs and fill with a mixture of the stuffing. If the kebab breaks, add 1 egg to the mixture and shape it again.
  7. Turn gently to avoid breaking, add 1 tblsp ghee and fry the other side brown. Do not deep fry these kebabs.
  8. Garnish with onion rings, mint sprigs and lemon slices.