Name: Lukhmi
Prep time: 60 min
Cook time: 20 min
Ingredients: 500 g Lamb (minced (ground) ); 1/2 teaspoon Chilli powder; 1/2 teaspoon Cumin (ground ); 1 Ginger (2.5-cm / 1-inch piece fresh, peeled, and finely chopped ); 2 teaspoons Ginger Paste; 2 teaspoons Garlic Paste; 3 tablespoons Vegetable oil ( plus extra for deep-frying); 20 g Coriander (Cilantro) leaves ((1/2 cup) chopped ); 6-8 Green chillies ( de-seeded and chopped); 2 tablespoons Lemon juice; Salt; 250 g (All-purpose) flour ((2 cups) plain, plus extra for dusting ); 4 tablespoons Ghee; 2 tablespoons Natural (plain) yoghurt (whisked)

Lukhmi

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Prep Time 1

Cook Time 20

Course Appetizers, Snacks

Cuisine Hyderabad

Servings

Calories 96 kcal

Equipment

Pan
Frying Pan
Skillet
Refrigerator
Kadhai
Heavy-based Pan
Slotted spoon
Kitchen Paper
Paper towel

Ingredients

500 g Lamb minced (ground)
1/2 teaspoon Chilli powder
1/2 teaspoon Cumin ground
1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and finely chopped
2 teaspoons Ginger Paste
2 teaspoons Garlic Paste
3 tablespoons Vegetable oil plus extra for deep-frying
20 g Coriander (Cilantro) leaves (1/2 cup) chopped
6-8 Green chillies de-seeded and chopped
2 tablespoons Lemon juice
Salt

For the pastry

250 g (All-purpose) flour (2 cups) plain, plus extra for dusting
4 tablespoons Ghee
2 tablespoons Natural (plain) yoghurt whisked

Instructions

Place the meat, chilli powder, cumin, chopped ginger, and ginger and garlic pastes in a pan. Season with salt and then pour in 175ml / 6fl oz (3/4 cup) water and bring to a boil. Reduce the heat to medium and cook for about 45 minutes, or until the mince is cooked.
Heat the 3 tablespoons oil in a frying pan (skillet), add the coriander and chillies and fry for 1 minute. Add the boiled meat and fry until there is no water left. Allow to cool, then add the lemon juice.
To make the pastry, put all the pastry ingredients in a large bowl, season with salt, and mix, gradually adding enough water to make a soft dough. Cover the dough and set it aside in a cool place, preferably the refrigerator for 30 minutes.
Divide the dough into 35-40 equal portions and roll into round balls. Dust each ball with a little flour and shape each into an oblong.
Place a little of the meat mixture in the center, fold over to cover the mixture, and seal the edges.
Trim off the uneven sides with a sharp knife to make neat rectangles, called lukhmi. Heat enough oil for deep-frying in a kadhai or deep, heavy-based panto 180°C / 350°F, or until a cube of bread browns in 30 seconds.
Working in batches, carefully lower the lukhmis into the hot oil and deep-fry for about 5 minutes, or until golden brown all over. Remove with a slotted spoon and drain on kitchen paper (paper towels). Serve hot.

Video

Nutrition

Serving: 35gSodium: 36mgCalcium: 6mgVitamin C: 2mgVitamin A: 49IUSugar: 1gFiber: 1gPotassium: 48mgCholesterol: 15mgCalories: 96kcalSaturated Fat: 4gFat: 6gProtein: 3gCarbohydrates: 6gIron: 1mg

Keyword Meat

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Lukhmi Recipe (Lukhmi) - How to make Lukhmi?