Shami Shikampur [Minced Beef Kebabs]

Passed down from my grandmother, this recipe of shami shikampur makes some soft, aromatic and savory kebabs. With some plain dal and rice, these make a perfect home-cooked meal.

Ingredients:

1. For kebab mix:
(recipe cut in half, makes about 20-25 kebabs, cup measurement-200ml)
• Beef/mutton, 500 g, without bone
• ginger- garlic paste, 1 &1/2 tbsp
• roasted ground coconut, 1 & 1/4 tsps
• red chilli powder, 1 n 1/4 teaspoons
• turmeric powder, 3/4 teaspoon
• Garam masala powder, 1 n 1/8 tsp
• Chana dal, 1/2 cup
• Cooking Oil, 1/2 tbsp
• Water, 200 ml
• Salt, 1 & 1/4 teaspoons
• Poppy seeds/Khash khash, 3 &1/2 teaspoons, roasted, powdered.
• lemon, one, small
• raw beef, 50 g.

2. For shikampur stuffing:
• Onion, 1/3 cup, chopped
• Green chilli, 2, chopped
• Mint and Coriander leaves, 1-2 tablespoons
• Salt, 1/4 teaspoon
• Pepper, for seasoning

Method:

1. Toss beef, ginger-garlic paste, coconut powder, red chilli powder, turmeric, garam masala powder, chana dal, oil and water into a pressure cooker or a large pot. Pressure Cook for 20-25 minutes over medium-low heat or simmer covered for 1 hour or until fork tender.
2. Cool and add salt, khash khash, raw beef and lemon juice, to taste. Grind the mixture to a consistency as shown in the video. Mix well & keep aside.
3. Prepare the stuffing for shikampur: into a small bowl add onions, green chilli, mint and coriander leaves, 1/4 teaspoon salt and 1 tablespoon of lemon juice. Lightly season with pepper.
4. Prepare the shami & shikampur kebab as shown in the video.
5. Heat oil in a pan and shallow fry until golden brown on both sides.
6. Serve hot as a side or an appetizer.