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Shikampur Kebabs


500 gms kheema (minced meat)
1/4 cup of Bengal gram lentil(soaked in water for 1/2 hr)
10 cloves garlic
1 tsp cumin seeds
5 pods green cardamom
2 sticks cinnamon
5 cloves
1/4 tsp turmeric pwd
1 tsp red chilli pwd
2 tbsp oil/ghee(clarified butter)
1 1/2 cup water
Mix all the above ingredients and bring to a boil and then bring to medium heat for 2 mts before reducing to low heat until all the water evaporates and the meat and dal is cooked.Stir occassionally to prevent burning.
Then add salt and blend in a mixie and knead it like a dough.Shape into round pattis.

For filling:

3 tbsp finely chopped onions
2 tbsp finely chopped fresh mint leaves
3 tbsp grated yogurt cheese
4 deseeded and chopped green chillis
Mix all the ingredients for the filling.

Flatten the pattis and put a tbsp of the filling in the center and reshape into a patti.Refridgerate for 20-25 mts.Pre-heat a griddle adding 2 tbsps of oil/ghee and shallow fry 3 kebabs at a time.Let them cook on low heat to medium heat.Flip over and brown both sides till golden brown.Serve with salad,onion rings and lemon wedges.

Note:The authentic recipe calls for chunks of meat which is cooked in spices and pounded in a stone mortar.I have used minced meat out of sheer convenience..:)


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