Hyderabadi Shikampuri Kebab Stuffed Minced Lamb

Method

1. 1

   Cook dal with whole spices: Cook the soaked chana dal with the whole spices (cardamom, cloves, cinnamon) in a small amount of water for 20 minutes until soft. Drain and discard the whole spices.

2. 2

   Grind together: Grind the cooked chana dal and raw minced lamb together in a food processor until a smooth, unified paste forms.

3. 3

   Add ginger, garlic and spices: Mix in ginger paste, garlic paste, garam masala, red chilli powder, salt and egg. Mix thoroughly 5 minutes.

4. 4

   Refrigerate 30 minutes: Chill the mixture to firm it.

5. 5

   Make the filling: Mix thick yogurt with finely minced onion, mint, green chilli and a pinch of salt. Keep cold.

6. 6

   Shape the shikampuri: Take 2 tablespoons of the lamb-dal mixture. Flatten into a disc in your palm. Place 1 teaspoon of the cold yogurt filling in the centre. Fold the edges of the disc upward to enclose the filling completely. Press into a flat, round patty about 6 cm wide.

7. 7

   Seal firmly: Ensure no filling is visible at the edges.

8. 8

   Shallow fry in ghee: Heat 1 tbsp ghee in a flat pan on medium. Fry the patties 3 to 4 minutes per side until deep golden on both surfaces.

9. 9

   Drain briefly.

10. 10

    Serve: Serve immediately — when cut open, the contrast of the golden cooked shell with the cool, tangy filling inside is the experience. Serve with green chutney and sliced onion.

11. 11

    Note: Shikampuri Kebab (shikam = belly in Persian, puri = full/stuffed) is a Hyderabadi Nizam court preparation distinguished by the cold, raw filling inside a cooked shell. The technique of stuffing a cooked kebab patty with a cold raw filling requires significant skill — the filling must be sealed perfectly or it leaks during frying. The Hyderabadi shikampuri uses a chana dal and minced meat combination for the outer shell rather than the pure minced meat used in other kebab styles.