Mutton Shikampuri Kebab which means Belly -full referring to the stuffing in the center.This falls under hyderabadi cuisine,usually kebabs in Hyderabad or cooked on heated stones.The heated stone releases a smoky flavor when it contact with meat and spices.This is what gives the kebab their unique taste.I have come across few more ways to prepare this kebab,but this looks more easier than other for me.If you don't find minced meat or keema ,then try the method given in notes.This is very rich food one can't have more than 1.Here is the recipe from Dhivis Pantry-Hyderabadi Mutton shikampuri kebab Recipe.Do try and share your comments as well as recipe pics...

Mutton Shikampuri kebab

Recipe Cuisine: Indian | Recipe Category: Mutton
Preparation Time:40 mins | Serves: 4-5

Ingredients

Minced mutton | keema-200 gm

Onion-1(small or 1/2 if big)

Ginger & Garlic paste- 1/2 tsp

Potukadalai | Roasted Gram dal- 2 tbsp

Bay leaf-1

Elachi-2

Pepper-1 tsp

Khasa khasa | Poppy Seeds- 1 tbsp

Turmeric-1/2 tsp

Coriander Powder | Coriander seeds-1 tbsp

Red chili powder-1 tsp

Egg white-1

Salt as per taste

Oil- for frying

For Stuffing

Hung Curd - 1 1/2 tbsp

Green chili-1

Mint & Coriander leaves-3 tbsp chopped

Fried Onions-1 tbsp

Salt

Method:

Dry roast gram dal,pepper,bay leaf,elachi and coriander seeds if using and powder it once cool down.

In the same pan dry roast khasa khasa and keep aside.

In a bowl add the minced meat along with turmeric,khasa khasa,salt,coriander powder (if using),powdered gram dal ,G & G paste,Finely chopped onion and mix well all together.

As a final ingredient add the egg white ,mix well and keep aside.

Now for the stuffing ,in a bowl add hung curd along with green chili,mint,coriander,fried onions ,salt and mix well.

Now stuff 1/2 tbsp of curd inside the mutton mixture and cover it. now press and make a patties | cutlet shape and keep aside .

Now you can either shallow fry with less oil or use tawa to cook.

Cook well on both the side till dark golden brown.

Now the rich shikam puri kebabs are ready to taste.For inside view of the kebab refer the below pic.

Notes:

Wat is minced meat?-Ground meat is called as minced meat | Kheema.If you dont get minced meat,but normal mutton pieces without bones and grind it in mixer to smooth paste.I used 200gm of meat and got 6 kebabs.
If using coriander seed then no need to add coriander powder, i dont hav whole seeds ,so using coriander powder.
The gramdal and elachi , will give nice arome while grinding,as if you gonna do some sweet.
How to make Hung curd?-take 4 tbsp of curd in a muslin cloth and hang it for 4 hours.so that all the water drip out and you get a thick curd.
Make sure to cook properly as mutton takes more time than chicken to cook.
You can roll into any desired shapes.

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