Sikampoor Kebab (II)
Equipment
- Pan
- Blender
- Food processor
- Bowl
- Heavy-based Pan
- Kitchen Paper
- Paper towel
Ingredients
- 500 g Lamb minced (ground)
- 4 tablespoons Chana dal rinsed and drained
- 10 Garlic cloves
- 1 teaspoon Black Cumin seeds
- 5 Green Cardamom pods
- 2 Cinnamon sticks about 2.5cm / 1 inch long
- 5 Cloves
- 2 tablespoons Vegetable oil plus more for deep frying
- 2 tablespoons Lemon juice
- 1 teaspoon Chilli powder
- Salt
For the filling
- 2 tablespoons Onions finely chopped
- 1 Mint large sprig, chopped
- 4 Green chillies de-seeded and chopped
- Salt Pinch of
Instructions
- Put the lamb, chana dal, garlic, cumin, cardamom pods, cinnamon sticks, and cloves in a large pan. Pour in 175ml / 6fl oz (3/4 cup) water and bring to a boil, then reduce the heat to medium and cook until the meat is completely dry about 45 minutes.
- Add the oil and fry over medium heat for about 2-3 minutes. Remove from the heat and let cool.
- Transfer the lamb to a blender or food processor and process it to a fine paste.
- Transfer the paste to the pan, add the lemon juice and chilli powder, and season with salt. Mix well, then divide the mixture into 8 equal portions and roll into balls.
- Put all the ingredients for the filling in a bowl and mix to combine, then divide into 8 equal portions.
- With wet hands, flatten each lamb ball, then place a portion of the filling in the middle, seal and flatten again into round patties.
- Heat enough oil for deep-frying in the deep, heavy-based pan to 180"C / 350°F, or until a cube of bread browns in 30 seconds. Working in batches, deep-fry the patties for about 5 minutes on each side until dark brown. Remove and drain on kitchen paper (paper towels).
- You may shallow-fry the patties if you prefer.
Video
Nutrition
Serving: 4gSodium: 236mgCalcium: 99mgVitamin C: 12mgVitamin A: 172IUSugar: 2gFiber: 8gPotassium: 381mgCholesterol: 91mgCalories: 509kcalSaturated Fat: 19gFat: 37gProtein: 24gCarbohydrates: 20gIron: 4mg
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