Hyderabadi Lukhmi special

Serves: 5-6

Prep time –11/2 hrs.

Cooking time  20 min

Ingredients:

Maida  – 1 1/2 cup

Semolina – 4 tbsps

Salt

Yogurt – 1/4 cup

Ghee {clarified butter} – 1 tbsp

For the filling:

Minced lamb meat – 500 gms

Onion – 1, finely sliced

Fresh ginger garlic paste – 2 tbsp

Red chilli powder – 1 tbsp

Turmeric powder – 1 tsp

Coriander powder – 1 tsp

Salt

Coriander leaves – 2 tbsp, chopped

Oil – 2 tsp

Method

1)  For the filling: First start by prepare the meat filling as it takes time to cool. Wash and drain the minced meat of all excess water. Heat oil in a cooking pot and add onions and ginger garlic paste. Saute till it turns translucent. Add the spices and saute for another few minutes. Add minced meat and fry for 3-4 minutes on high flame. Reduce the flame to medium and cover until the meat is fully cooked. Remove from flame and add chopped coriander. Set aside to cool.

2)  For the dough: In a deep mixing bowl add flour, semolina and salt. Make a well in the center and add ghee and yogurt. Knead into a soft dough combining all the ingredients. Add water if required. Cover with a damp tea towel and set aside for 30 minutes to 1 hour.

3)  For Lukhmi : Divide the dough into 4 equal sized balls. Pick one at a time and roll into a thin circle, dusting with flour. Taking a round cookie cutter, cut the circles and gather the excess dough to use later. In each circle, place the meat filling on one side and overlap with the other (making a semi circle). Seal with a fork. Repeat the process with rest of the dough.

4)  Heat oil in a frying fan , add a pinch of salt and turmeric to the oil.

5)  Fry the Lukhmis one by one on low heat, so everything cooks well.

6)  Remove when golden brown

Serve hot with ground nut/ mango chutney

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About Chef Ramaa shanker

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