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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.
For 4 servings
Pressure Cook the Mutton Mixture
Dry and Grind the Mixture
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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.
This hyderabadi recipe takes 85 minutes to prepare and yields 4 servings. At 514.09 calories per serving with 37.69g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Filling
Shape the Kebabs
Shallow Fry the Kebabs
Serve Hot
Replace mutton with 3 large boiled and mashed raw bananas (kacche kele) or 250g of crumbled paneer mixed with 2 boiled potatoes. Adjust spices and binding agents as needed.
Use chicken mince instead of mutton. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
For a lower-fat version, brush the shaped kebabs with ghee and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping them halfway through, until golden brown. You can also cook them in an air fryer.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron. Iron is vital for forming red blood cells and preventing anemia.
The combination of protein from mutton and complex carbohydrates from chana dal offers a source of sustained energy, making these kebabs a satisfying and fulfilling appetizer or snack.
One serving of Mutton Shikampuri Kebab (approximately 3 pieces) contains an estimated 450-520 calories. This can vary based on the fat content of the mutton and the amount of ghee absorbed during frying.
It has both healthy and indulgent aspects. It's an excellent source of protein and iron from the mutton. However, it is shallow-fried, which increases its fat and calorie content. It can be enjoyed in moderation as part of a balanced diet. For a healthier alternative, try baking or air-frying the kebabs.
Kebabs usually break for two main reasons: excess moisture in the mixture or an improper binding agent ratio. Ensure you completely dry out the cooked mutton mixture before grinding. The chana dal acts as the primary binder, so use the specified quantity. Also, be very gentle when flipping them in the pan.
Yes, absolutely. You can prepare and shape the kebabs, then arrange them on a tray without touching each other. Cover with plastic wrap and refrigerate for up to 24 hours. Fry them just before serving. They can also be frozen for up to a month.
Both are famous Hyderabadi minced meat kebabs made with similar ingredients. The primary difference is the filling. Shikampuri Kebab, meaning 'belly-filled', has a surprise center of tangy hung curd and herbs. Traditional Shami Kebabs are typically solid patties without a distinct filling.
Yes, you can. Cook the mutton mixture in a heavy-bottomed pot or pan with a lid. It will take longer, about 45-60 minutes, for the mutton and dal to become completely tender. You may need to add a little more water during the process to prevent it from sticking.