Tender minced mutton patties, delicately spiced and pan-fried to a golden brown. The surprise inside is a creamy, tangy filling of hung yogurt and herbs, a true Hyderabadi delight.
Prep45 min
Cook40 min
Soak30 min
Servings4
Serving size: 3 pieces
514cal
38gprotein
16gcarbs
Ingredients
500 g Mutton Mince (boneless, preferably with 20% fat)
0.25 cup Chana Dal (rinsed and soaked for 30 minutes)
1 medium Onion (roughly chopped, for kebab mixture)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Melt-in-mouth mutton shikampuri kebabs with tangy mint chutney - a protein-packed, soul-satisfying snack!
This hyderabadi dish is perfect for snack. With 533.08 calories and 38.68g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
Red Chili Powder
(adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Garam Masala
1.75 tsp Salt (divided, 1.5 tsp for mixture and 0.25 tsp for filling)
1 cup Water (for pressure cooking)
0.5 cup Hung Curd (must be very thick, for filling)
2 tbsp Coriander Leaves (finely chopped, for filling)
1 tbsp Mint Leaves (finely chopped, for filling)
0.5 cup Ghee (for shallow frying)
Instructions
1
Pressure Cook the Mutton Mixture
In a pressure cooker, combine the mutton mince, soaked and drained chana dal, roughly chopped onion, ginger garlic paste, slit green chilies, and all whole spices (cinnamon, cloves, cardamom, peppercorns).
Add the red chili powder, turmeric powder, garam masala, and 1.5 tsp of salt.
Pour in 1 cup of water and mix everything well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the mutton is completely tender and the dal is mushy.
2
Dry and Grind the Mixture
Allow the pressure to release naturally. Open the cooker and check the mixture.
If there is any excess water, turn the heat to high and cook, stirring continuously, until the mixture is completely dry. This step is crucial for well-formed kebabs.
Let the mixture cool down completely. You can remove the whole spices at this stage if you prefer a smoother texture.
Transfer the cooled mixture to a food processor or grinder and blend into a smooth, thick paste without adding any water.
3
Prepare the Filling
In a small bowl, combine the thick hung curd, finely chopped small onion, chopped coriander leaves, mint leaves, finely chopped green chili, and the remaining 0.25 tsp of salt.
Mix well until everything is uniformly combined. The filling should be thick, not runny.
4
Shape the Kebabs
Grease your palms with a little oil or ghee to prevent sticking.
Take a lemon-sized portion of the ground mutton mixture and flatten it into a 2-inch disc in your palm, creating a slight depression in the center.
Place about half a teaspoon of the hung curd filling in the center.
Carefully bring the edges of the mutton mixture together to enclose the filling completely, ensuring it is well-sealed.
Gently flatten it into a smooth, round patty, about half an inch thick. Repeat with the remaining mixture and filling to make about 12 kebabs.
5
Shallow Fry the Kebabs
Heat ghee in a wide, non-stick pan or tawa over medium-low heat.
Gently place 4-5 kebabs in the pan at a time, making sure not to overcrowd it.
Fry for 3-4 minutes on each side, until they are a deep golden brown and crisp on the outside.
Handle them gently with a spatula to prevent them from breaking, as the filling makes them delicate.
6
Serve Hot
Once cooked, remove the kebabs from the pan and place them on a plate lined with a paper towel to absorb any excess ghee.
Serve the Mutton Shikampuri Kebabs immediately with fresh mint chutney, lemon wedges, and thinly sliced onion rings.
19cal
1gprotein
3gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.