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Kabab Shikhampur Dumpukht
Tender mutton kabab, made of pounded lamb stuffed with a mixture of hung-yohurt cheese, mint, green coriander and green chillies. Pan grilled.
| Qty. | Ingredients |
| 2 tbsp | Desi ghee |
| 1 ½ lbs | Mutton, boneless |
| 2 | Bay leaves |
| 4 | Cloves |
| 2 | Cinnamon |
| 6 | Green cardamom |
| 8 | Black peppercorns |
| 2 | Black cardamom |
| 4 | Red chilli whole |
| 1 ½ oz | Coriander powder |
| ¾ oz | Garlic, chopped |
| ½ oz | Ginger chopped |
| 1 oz | Onion slice |
| 2 oz | Channa lentils, soaked |
| ¾ tsp | White pepper powder |
| ¼ tsp | Mace powder |
| ½ tsp | Cardamom powder |
| ¼ tsp | Red Chilli powder |
| ¾ tsp | Garam masala powder |
| To taste | Salt |
| For Stuffing |
| Qty. | Ingredients |
| 3 oz | Hung-yogurt cheese |
| ½ cup | Corriander, chopped |
| ½ cup | Onion, chopped |
| 4 | Green chillies, deseeded and chopped |
| ¼ cups | Mint. Chopped |
Method:
- Heat desi ghee in a handi add whole spices and sliced onions. Saute well till brown. Add chopped ginger, garlic and cook further till raw flavour evaporates. Add coriander powder and sauté futher for a minute.
- Add salt and boneless lamb, sear and add the soaked channa lentils.
- Cover with water, seal and cook on slow flame till all the water dries up. Add all powdered masalas and cook further for 5 minutes.
- Leave to cool. Meanwhile, to prepare stuffing, whisk hung-yoghurt cheese and add chopped mint, green chillies, onion and coriander to it.
- Grind the cooled lamb mixture to a fine paste with a doughy texture. Add the lemon juice.
- Take 3 oz of mixture and stuff with hung yogurt stuffing. Shape into a flat patty and shallow fry on an iron griddle from both sides. Finish on Dum in a pre-heated oven.
- Serve hot with onion rings and mint chutney.
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