Mutton Shikampuri Kebab with Mint Chutney

Instructions

1. 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. 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. 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. 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. 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. 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.