Shikampuri Kabab Recipe

From Kabab Section of Hyderabad

Shikampuri Kabab Dish

• 500 gms fatless kheema
• 3 tbsp chana ki dal, soaked for ½ hour
• 8 cashewnuts
• 1 tsp chilli powder
• 2 tsp garam masala
• ½ tsp haldi
• 10 flakes lasan
• 1” piece adrak
• 1 tbsp pudina and kothmir, chopped
• 1 egg white
• 2 boiled eggs sliced
• Ghee or refined oil, for frying
• Salt to taste

Grind the following to a paste: ginger, garlic, cashewnuts, pudina, kothmir.

To the drained kheema, add the chana dal and 1 cup of water. Also add chilli powder and salt and allow it to cook till dry, then remove. Grind the kheema to a paste.

To the kheema paste add the cashewnut paste, garam masala, and egg white. Mix well and form into a dough. Divide the dough into equal sized balls.

Flatten the balls and insert an egg slice before forming into a kabab. Shallow or deep fry till it turns pink.

Serve hot with onion rings and lemon wedges.