Name: Shikampur recipe by Aameena Ahmed at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Kheema/Minced Lamb Meat – 250 gms; (cleaned and water completely drained off); Onion – 1 sliced; Fresh coriander – 1 ½ small bunch finely chopped; Mint leaves – few (10 – 12); Green chilies – 2; Cloves – 3; Cinnamon – 1 inch stick; Salt – to taste; Red chili powder – 1 tsp; Turmeric – Äµ tsp; Garlic ginger paste – 1 tbsp.; Garam masala powder – ½ tsp; Chana dal – 1/4th cup (soaked for 30 minutes); Water – 3/4th cup; Corn flour – 2 tbsp. adjust acoordingly; Oil – 2 tbsp.; For the Stuffing:; Onion – 1 medium finely chopped; Green chili – 1 finely chopped; Fresh coriander – 1 tbsp finely chopped; Lemon juice – 2 tsp; Curd – 1tsp (optional); For the mint chutney:; Mint leaves; 1 green chilli; 1 cup curd; Salt as needed

ABOUT Shikampur RECIPE

Minced meat is stuffed with onion, green chilies and lemon juice. Soft outside and crunchy, juicy inside. Just melt in mouth Hyderabadi style Shikampur will uplift your party platter.

Ingredients Serving: 4

Kheema/Minced Lamb Meat – 250 gms
(cleaned and water completely drained off)
Onion – 1 sliced
Fresh coriander – 1 ½ small bunch finely chopped
Mint leaves – few (10 – 12)
Green chilies – 2
Cloves – 3
Cinnamon – 1 inch stick
Salt – to taste
Red chili powder – 1 tsp
Turmeric – Äµ tsp
Garlic ginger paste – 1 tbsp.
Garam masala powder – ½ tsp
Chana dal – 1/4th cup (soaked for 30 minutes)
Water – 3/4th cup
Corn flour – 2 tbsp. adjust acoordingly
Oil – 2 tbsp.
For the Stuffing:
Onion – 1 medium finely chopped
Green chili – 1 finely chopped
Fresh coriander – 1 tbsp finely chopped
Lemon juice – 2 tsp
Curd – 1tsp (optional)
For the mint chutney:
Mint leaves
1 green chilli
1 cup curd
Salt as needed

Instructions

In a cooker mix everything under ingredients except corn flour, oil and water. After mixing all the ingredients add water. Now pressure cook for 4 to 5 whistles.
After the pressure is released remove the lid and dry it completely without a drop of water on medium to low flame. Then take the whole mixture on a plate and cool it down.
Now mix the whole ingredients listed under stuffing and keep aside.
Grind the meat mixture into a paste and take out in a bowl. To that add corn flour and mix again well.
Now take a small portion of the dough and put a teaspoon of stuffing in the middle and now close it to make it into a tikki.
Now take a pan, add a 2 tbsp of oil and shallow fry 2 or 3 tikkis in batches at a time. Take out on a kitchen towel and serve it with mint chutney.
For the Mint Chutney:
Take a small bunch of mint leaves with one green chili and salt. Grind it into a paste with few drops of water. Mix this in a cup of beaten curd and serve.