Shikampuri Kabab

Name: Shikampuri Kabab
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 gms Mutton Qeema; 1/2 cup Soaked Chana Dal; 1 tsp red chilli powder; 1 tsp Kashmiri red chilli powder; 1 tsp turmeric powder; 2 Tbsp coarse powder of white peppercorns, black peppercorns, cumin seeds, mace, cinnamon stick, green cardamoms and black cardamoms; 2 Tbsp ghee; 1 cup water; 1 tsp salt; 1 ” ginger chopped; 10-12 garlic cloves; 2 Tbsp hung curd; 1 sprig mint leaves; 1 small onion chopped fine

Madhumita Bishnu @Madhubish27

Kolkata

#EF
EID Al-Adha Mubarak Muslim Chefs all over the world - I’m celebrating with Shikampuri Kabab which is melt-in-mouth. I made with Mutton Qeema

Madhumita Bishnu @Madhubish27

Kolkata

#EF
EID Al-Adha Mubarak Muslim Chefs all over the world - I’m celebrating with Shikampuri Kabab which is melt-in-mouth. I made with Mutton Qeema

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Ingredients

Prep time -15 mins, Cooking time -15 mins

4 servings

100 gmsMutton Qeema
1/2 cupSoaked Chana Dal
1 tspred chilli powder
1 tspKashmiri red chilli powder
1 tspturmeric powder
2 Tbspcoarse powder of white peppercorns, black peppercorns, cumin seeds, mace, cinnamon stick, green cardamoms and black cardamoms
2 Tbspghee
1 cupwater
1 tspsalt
1” ginger chopped
10-12garlic cloves
Ghee to Fry Kababs
Filling
2 Tbsphung curd
1 sprigmint leaves
1small onion chopped fine
Garnish with Lime Wedges and Mint Leaves

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Steps

Prep time -15 mins, Cooking time -15 mins

1

Soak chana dal, in a pressure cooker add mutton qeema, chana dal, garlic cloves, ginger, red chilli powder, Kashmiri red chilli powder, salt, water, ghee, coarse powder of white peppercorns, black peppercorns, cumin seed, black cardamom, green cardamoms and cinnamon stick, mix and put into pressure cooker on medium flame for 3 whistles, depressurise and cool, add to blender to blend smooth
2

In a bowl add the qeema mix, add a coal in a small bowl, add ghee and give a dhuandhar effect, after 2 mins, discard the coal and remove the qeema mix, make kababs
3

Filling - take hung curd, add chopped onion and mint leaves, filling is ready
4

Take a portion of the qeema mix and add the hung curd filling, close from all sides
5

In a pan heat ghee and add a Shikampuri qeema kabab, on low flame fry with ghee on top, set aside
6

Plate and enjoy with lime wedges

Tips

Give the Dhuandhar effect

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on May 28, 2026 12:10

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you