Mutton Shikampuri Kebab

Name: Mutton Shikampuri Kebab
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (boneless, minced); 0.25 cup chana dal (washed); 1 pcs onion (small, roughly chopped); 1 inch ginger (chopped); 5 pcs garlic (cloves); 3 pcs green chili (split); 1 inch cinnamon; 3 pcs green cardamom; 4 pcs cloves; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp salt; 0.5 cup water; 0.5 cup yogurt (thick, hung); 2 tbsp cilantro (finely chopped); 1 tbsp mint (finely chopped); 1 pinch black pepper; 1 pcs egg (beaten); 2 tbsp ghee

RATING

4.7/5(135)

TASTE SCORE

8/10

A Hyderabadi kebab with a tender minced mutton shell and a creamy yogurt filling tucked inside. Pan-fried until browned outside and juicy within, these rich kebabs are perfect for a festive starter plate.

PREP

30m

COOK

25m

SERVES

1 PIECE

259 cal

SERVINGS

METHOD · 9 STEPS

prep
Prepare the kebab mixture.
1.Add mutton, chana dal, onion, ginger, garlic, green chili, cinnamon, green cardamom, cloves, cumin seeds, turmeric powder, salt, and water to a pressure cooker.
2.Mix once so the dal and spices are spread evenly through the mince.
3.Keep the hung yogurt, cilantro, mint, black pepper, egg, and ghee ready for the next steps.
pressure cook · ~25 min
Cook the mutton and dal until tender.
Pressure cook on medium heat until the mutton is soft and the chana dal is fully cooked, about 15 to 18 minutes after the first whistle. Let the pressure drop naturally before opening.
TIPCook until nearly dry so the kebab mixture shapes easily later.
saute · ~6 min
Dry out the cooked mixture.
Transfer the cooked mixture to a wide pan if any moisture remains. Cook over low heat for 4 to 6 minutes, stirring often, until the mixture looks dry and leaves the sides of the pan.
TIPToo much moisture makes the kebabs break while stuffing and frying.
mix · ~5 min
Grind the kebab mixture smooth.
Cool the cooked mixture slightly, remove the whole spices if you like, then grind to a fine paste. Mix in garam masala and knead the mixture briefly with clean hands until smooth and holdable.
mix · ~2 min
Make the yogurt filling.
In a bowl, mix hung yogurt with cilantro, mint, and black pepper. The filling should be thick, creamy, and easy to spoon without running.
TIPUse well-drained yogurt so the center stays creamy but does not leak.
assemble · ~10 min
Shape and stuff the kebabs.
1.Divide the mutton mixture into 8 equal portions.
2.Grease your palms lightly with a little ghee if needed and flatten one portion into a small disc.
3.Place a small spoonful of yogurt filling in the center.
4.Bring the edges together, seal well, and flatten gently into a thick round kebab.
5.Repeat with the remaining portions and filling.
TIPSeal the edges completely so the filling stays inside while frying.
rest · ~10 min
Chill the shaped kebabs.
Place the kebabs on a plate and rest them for 10 minutes so they firm up before frying.
fry · ~8 min
Pan-fry the kebabs.
1.Heat ghee in a heavy pan over medium-low heat.
2.Dip each kebab lightly in beaten egg just before it goes into the pan.
3.Place the kebabs in the pan without crowding and fry until golden on the first side, about 3 to 4 minutes.
4.Turn carefully and fry the other side until browned and heated through, about 3 more minutes.
TIPKeep the heat medium-low so the outside browns slowly without splitting the kebabs.
serve
Serve the kebabs hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the mutton-dal mixture down until almost dry before grinding; any extra moisture will make stuffing and sealing difficult.
2
Remove cinnamon, cardamom, and cloves before grinding if you want a silkier kebab texture without biting into whole spices.
3
Keep the hung yogurt very thick; if it loosens, chill it first so the filling stays creamy instead of leaking.
4
Wet or lightly grease your palms with ghee while shaping to prevent the mince paste from sticking and tearing.
5
After sealing, press the edges gently but firmly so the yogurt pocket stays centered during frying.
6
Chill the shaped kebabs for at least 10 minutes; this helps them firm up and hold their shape in the pan.
7
Fry on medium-low heat only, so the egg-coated outside turns evenly golden before the center overheats and splits.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use a well-seasoned nonstick pan and shallow-fry with less ghee for a lighter version that still gets a browned crust.

spicier

Spicier

Increase green chilies in the mince and add a pinch of red chili powder to the yogurt filling for more heat.

chicken

Chicken

Swap minced mutton for chicken mince for a milder, quicker-cooking kebab with the same creamy stuffed center.

no egg

No-egg

Skip the egg dip and fry the chilled kebabs gently; useful if you avoid eggs, though the crust will be a bit less lacquered.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Starter

Mutton, yogurt, chana dal, and egg make this kebab filling and satisfying, with a good mix of animal and legume protein.

✓

Herbs and Spices Add More Than Flavor

Mint, cilantro, ginger, garlic, cumin, and whole spices contribute plant compounds and aroma while balancing the richness of the meat.

✓

Dal Improves Balance

Chana dal adds fiber and body to the kebab mixture, making it more balanced than a mince-only kebab.

QUESTIONS?

Frequently asked questions

The mince mixture is usually too wet or the yogurt filling is too loose. Dry the cooked mixture thoroughly, use well-hung yogurt, seal tightly, and chill before frying.