SIKHAMPURI KABAB

Lamb boneless           250 G                                        

Chana dal                     50 G                                         

Whole red chillies  5 G                                            

CLoves                        3 G                                            

  Peppercorn                3 G                                             

  SALT                        To taste                                       

 GingerPaste            8 G                                        

Garlic paste             8 G                                      

Fresh coriander    5 G                                          

Fresh mint                 5 G                                      

Cumin powder          1 Tsp                                        

Red chilli powder  1 Tsp                                         

 Corainder powder 1 tsp                                

Turmeric                      ½ tsp                            

Hung Curd                  50 G                                                                                                                   

Onions                          70 G                                                                                                                   

Lemon                            2  G                                                                                                                      

Oil                                  For shallow fry

PROCEDURE

                                                 

1.      Cut the lamb into cubes. Put the lamb into handi

2.      Add onion, chana dal, whole red chillies, cloves and peppercorn. Boil the lamb on slow heat till it becomes tender.

3.      Allow to cool. Blend the lamb mixture into fine paste.

4.      In separate bowl add fried onions, powdered spices, chop mint, chop coriander, salt and lamb paste. Mix it thoroughly 

5.      Make small balls of mixture, flatten it between palm. Make cavity in the centre fill it with hung curd mixture. Cover it and flatten it again and shallow fry.

WARQI KHEEMA LUKMI

Mince meat                     300 G                                                                                                   

 Refined flour              450 G                                                                                                     

Butter                             150 G                                                                                                     

 Salt                                 To taste                                                                                              

Lime juice                       1tbsp                                                                                                     

 Onions                           50 G                                                                                                        

 Ginger garlic paste   5 G                                                                                                           

 Oil                                   To fry                                                                                                   

 Turmeric powder       ¼  tsp                                                                                                    

 Green chilli                 10 G                                                                                                        

 Coriander powder     4 G                                                                                                           

 Garam masala              ¼ tsp                                                                                                     

 Red chilli powder      ½ tsp                                                                                                     

 Mint leaves                   15 G                                                                                                        

 Coriander leaves       20 G

PROCEDURE

                                                        

1.      For stuffing: In separate pan add oil. Add chopped onions sauté for while.

2.      Add ginger garlic paste and powdered spices.

3.      Add chop mint and chop coriander.

4.      Add minced meat and allow to cook on medium flame. Add salt.

5.      When meat is cooked and mixture is dry remove from flame and cool it down.

6.      In bowl collect all purpose flour, add little butter, salt, lime juice and by adding water make smooth dough. Allow to rest the dough.

7.      Divide the butter into three equal portion. Roll the dough into rectangle apply 1 part of butter, sprinkle some dry flour on it and make book fold. Allow to refrigerate.

8.      Repeat the above process more two times so as to use all parts of butter.

9.      Roll the dough into rectangle. Cut it into small squares. Place the stuffing in the centre and fold the other half by sealing the edges and then deep fry. 

10. Serve hot.