Take a vessel, add all the ingredients and add water just enough to cover the meat and cook on medium flame. A pressure cooker can also be used for the same. Once the meat is cooked and starts breaking then cook it on slow flame until the mixture is almost dry.take the mixture and grind it using curd if required.Then make equal sized balls of the mixture. Meanwhile make the filling by mixing chopped onions, chopped mint and corriander and lemon juice.
Fill the balls with the onion filling and make flat cutlets using the hands.
Then heat some oil in a tawa and fry the shikampur on low flame till both sides turn dark brown in colour.
Serve hot with lemon and onions.
M.Afzal Ali.
Executive Chef.
Hydearabad House Pvt Ltd.
