Name: Kachhe Keeme ki Tikya
Prep time: 45 min
Cook time: 50 min
Ingredients: 1 Papaya (2.5-cm / 1-inch piece raw ); 1 Ginger (2.5-cm / 1-inch piece fresh, peeled ); 1 kg Lamb (finely minced (ground) ); 2 tablespoons Ghee; 2 Onions (sliced ); 100 ml Natural (plain) yoghurt ([1/2 cup) hung, whisked ); 100 g Chana dal ((1/2 cup), rinsed and drained, then roasted ); 3 level tablespoons Poppy seeds ( dry-roasted ); 2 teaspoons Chironji seeds (dry-roasted ); 1 1/2 teaspoons Garam Masala; 1 Cinnamon stick (about 2.5cm / 1 inch long); 250 g Ghee ((1 cup), for greasing and frying ); Salt; 1 Ginger (3-cm / 1-inch piece fresh, peeled, and chopped ); 2-3 Green chillies (de-seeded and chopped); 4 tablespoons Coriander (Cilantro) leaves (chopped )

Kachhe Keeme ki Tikya

Print Recipe

Prep Time 45

Cook Time 50

Course Appetizers, Snacks

Cuisine Hyderabad

Calories 6042 kcal

Equipment

Blender
Food processor
Bowl
Refrigerator
Frying Pan
Skillet
Bowl

Ingredients

1 Papaya 2.5-cm / 1-inch piece raw
1 Ginger 2.5-cm / 1-inch piece fresh, peeled
1 kg Lamb finely minced (ground)
2 tablespoons Ghee
2 Onions sliced
100 ml Natural (plain) yoghurt [1/2 cup) hung, whisked
100 g Chana dal (1/2 cup), rinsed and drained, then roasted
3 level tablespoons Poppy seeds dry-roasted
2 teaspoons Chironji seeds dry-roasted
1 1/2 teaspoons Garam Masala
1 Cinnamon stick about 2.5cm / 1 inch long
250 g Ghee (1 cup), for greasing and frying
Salt

For the filling

1 Ginger 3-cm / 1-inch piece fresh, peeled, and chopped
2-3 Green chillies de-seeded and chopped
4 tablespoons Coriander (Cilantro) leaves chopped

Instructions

Put the papaya in a small blender or food processor and process until ground to a paste, then transfer to a bowl.
Put the ginger in the blender and process until ground, then add to the papaya. Season with salt and add the meat and mix well. Cover and allow to marinate in the refrigerator for 1 hour.
Heat the 2 tablespoons ghee in a frying pan (skillet) over medium heat, add the onions and fry for about 5-7 minutes, or until golden brown. Transfer to a blender or food processor and process until ground.
Transfer to the bowl of meat and add the yoghurt, chana dal, poppy and chironji seeds, garam masala, and cinnamon stick. Mix together to combine.
Mix together all the ingredients for the filling in another bowl. Using greased hands, take small amounts of the meat mixture and roll it into balls. Make depressions in the center of each ball and put in a little filling. Pinch together to enclose the filling and flatten it into patties.
Heat a little ghee on an iron griddle or in a heavy-based frying pan (skillet) over low heat.
Working in batches, add a few patties to the griddle or pan, then cover with a domed lid and cook for 5 minutes on each side until golden brown. Drizzle a little ghee on the griddle or in the pan during cooking.

Nutrition

Sodium: 978mgCalcium: 664mgVitamin C: 214mgVitamin A: 3110IUSugar: 44gFiber: 43gPotassium: 3353mgCholesterol: 1460mgCalories: 6042kcalSaturated Fat: 279gFat: 527gProtein: 194gCarbohydrates: 139gIron: 22mg

Keyword Meat

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