First of all roast all the whole spices on a low heat and grind to a powder. Add this to the Mutton in the Pressure cooker along with the rest of the ingredients. Add little water to it about half a glass and pressure cook on a high heat for 8-10 whistles or as required.
Let the pressure settle down before opening the lid. If there is any water left, cook for a few minutes until it dries up. For good Kabaabs, it should always be remembered that there should not be any trace of moisture.
Grind this Kabaab mix to a smooth paste and keep aside. Mix everything well in the Hung Curd and set aside too. Before you proceed with the rest of the process, make sure that you wash your hands thoroughly. Use a small ball of the Kabaab mix, shape into a round patty. Spoon up a tablespoon of the Hung curd mix on it. Make a dent if possible as a well and then fill up the mix. Cover with another patty or make one big patty and then seal the edges properly by pressing slightly with your fingers.
Keep a pan ready for shallow frying on a low heat. Add these Shikampuri Kabaabs. Do it in batches of 2 or 3. Do not over crowd the pan. These had to be done on a low heat until golden brown and crisp. Flip over to the other side only when fully done on one side. This will prevent them from breaking. And one more thing to remember is to take proper ratio of Dal and Mutton. 100 gm Dal to 1 kg of Mutton.
Serve these juicy, succulent, melt in mouth Shikampuri Kabaabs as starters to light up any meal on any occasion.
