Hyderabadi Shikampuri Kebab

In a bowl, combine 250 grams of boneless mutton, 1 tsp of red chilli powder, 0.5 tsp of turmeric powder, 2 green cardamoms, 4 cloves, 1 inch of cinnamon stick, 1 tsp of salt, 4 whole green chillies, 2 tbsp of chopped green coriander, 0.25 cup of mint leaves, 0.5 medium roughly chopped onion, 2 tbsp of refined oil, and 75 grams of soaked chana dal. Mix well.

Add 1 tsp of Kashmiri chilli powder to the mixture and massage thoroughly to combine all ingredients.

Transfer the mixture to a pressure cooker. Add approximately 0.25 cup of water and pressure cook until the mutton is tender and the dal is cooked through (about 3-4 whistles on medium flame).

Once cooked, open the pressure cooker and reduce any remaining water by cooking on high heat until the mixture is dry.

Allow the mixture to cool slightly, then grind it into a fine paste using a food processor or grinder.

For the stuffing, combine 0.5 cup of strained curd, 0.25 cup of finely chopped onion, 2 finely chopped green chillies, 1 tbsp of finely chopped coriander leaves, and 0.25 tsp of salt in a separate bowl. Mix well.

Lightly oil your hands. Take a portion of the mutton mixture, flatten it into a disc, place a small amount of the curd stuffing in the center, and carefully seal it to form a round or oval kebab (tikki).

Heat 2 tbsp of oil or ghee in a frying pan or tawa over medium heat. Place the prepared kebabs in the pan and fry until golden brown and crispy on both sides.