The kebab has a filling of hung yogurt, mint and onions!
Recipe of Chef Kunal Kapoor!
Ingredients:
Boneless meat-1/2 kg cut into small pieces,
Ginger -1 inch chopped into small pieces,
Garlic-1 small pod or 6 to 7 big pieces-chopped,
Bay leaves-2
Shah jeera or black cumin-1 tsp,
Cumin or jeera-1 tsp,
Black cardamom-2,
White cardamom-5,
Black pepper- 1 tsp,
Clove-3 to 4,
Whole red chilli-1 to 2 (according to your taste),
Green chilli-1,
Red chilli pwd-1/4 tsp,
Onions-2 chopped,
Yellow gram dal or chana dal-100 gms-soak in water for 2 hours,
Turmeric pwd or haldi pwd-1/2 tsp,
Coriander pwd-1 tsp,
Oil-2 tbsp,
Salt-3/4 tsp or according to taste-you can always adjust salt while grinding.
Water-1/4 cup.
Kebab filling-
Hung yogurt- 3 to 4 tbsp( Hang 1 cup of thick yogurt in a muslin cloth for 2 hours and you will get hung curd),
Fresh mint leaves-8 to 10,
Green chilli-1-deseeded and finely chopped)
Onion-1 small chopped into small pieces,
Salt -a pinch.
Method:I have boiled the meat in cooker to save time.
You can boil it in a pan.
If using a pan,add 1 cup of water to the meat.
Wash the boneless meat and leave it in a strainer for few minutes for the water to drain out.
Chop the meat into small pieces.
Take a bowl and put meat and add bay leaves,cloves,black, white cardamom,white and black cumin,black pepper corn,whole red chilli,green chilli,chopped onions,ginger and chopped garlic,turmeric pwd,red chilli pwd,coriander pwd,salt,soaked gram or chana dal and oil.
Mix all and put in the cooker or pot in which you plan to cook the meat.
Add 1/4 cup of water if using a cooker or 1 cup if using a pan to boil the meat mixture,
Mix.
Cover and let it cook on high heat till the cooker gives out 1 whistle and then lower the heat for 20 minutes.
If using a pan then let it cook in simmer until the meat is tender.
Keep checking so that it does not stick to the bottom.
Once the meat is tender,dry the water in the cooker.
Use a ladle to crush the cooked meat to a paste.
Leave it to cool.
The mixture will be gooey but as it cools it will become more firm.
Discard the bay leaves, big cardamom and cloves.
Grind the mixture in a mixie to a smooth texture.
Use small quantity while grinding the meat mixture as large quantity will be difficult to grind.
Once grinded,mix the whole mixture by hand and evenly divide it into 10 balls.
Filling- Take 3 to 4 tbsp of hung curd in a bowl and smooth it with a spoon.
Tear the mint leaves into small pieces and mix it with hung curd.
Add chopped onions and a pinch of salt.
Slit green chilli and deseed it.
Chop finely and mix it with yogurt mixture.
Make round balls.
Take one ball and then make a well in the center by cupping it in your hand.
Fill 1 tsp of mixed yogurt mixture and close it from the top.
Give it a shape by slightly patting it.
Place it horizontally on the cutting board and roll it to give the edges its shape.
Place the filled kebab in the fridge for 10 minutes to firm up.
Heat 2 tbsp of oil in a flat pan and shallow fry both sides on medium heat.
Serve with hung yogurt and topped with fresh mint leaves.
Makes 10 Shikampuri kebabs!
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