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Eid ul Adha special Lukhmi Kababs
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Chef :
ZMAEid ul Adha special Lukhmi Kababs
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#cookpadindia
Quintessentially Hyderabadi! A most popular feature on the menu of almost all the important occasions like weddings and get togethers here in the City. The flaky melt in mouth Lukhmis have a Mutton mince filling inside that is simply irresistible. These are best served on their own. But they can also be served with shallow fried Kababs too. It's all your choice. Authentic and easy one from the City of Nawabs. I have also uploaded the same Lukhmi Kababs by the name Hyderabadi Lukhmi Kababs with Black Seeds on the platform and are made with a little twist. I have added Black Seeds or Kalonji to the dough for a healthy change. These Seeds are very good for health. And using them in our daily meals is beneficial. So add a teaspoon or more depending on the quantity in your daily Aata dough for the Rotis. This way you will be rest assured about the use of it. You will never forget it. Happy Healthy Eating!
Ingredient
Food ration :
7-8 servingsCooking time :
40-45 minutes
3 cups
All-purpose flour or Maida
2 tbsp
Ghee or Clarified Butter
1 tsp
Salt
as needed
Milk
500 gm
Mutton mince
1 tsp
Salt or to taste
1/2 tsp
Cubeb or Tailed Pepper
1/2 tsp
Black Pepper powder
1/2 tsp
Garam Masala
2 tbsp
Oil
1 bunch
chopped Coriander Leaves
1/2 bunch
chopped Mint leaves
Cooking instructions
* Step 1
Make a smooth dough with all the ingredients listed for the dough preparation. Keep aside for an hour well covered. Use water as required.
* Step 2
Meanwhile prepare the filling. For that, heat oil and saute the onions until done. Add the masalas and the mutton mince.
* Step 3
Stir fry it on a high heat for 5 minutes and then reduce the heat and let it simmer for 5 minutes more. Garnish with chopped coriander leaves and set aside to cool.
* Step 4
Roll a medium roti and cut it into a square. Divide each into two. Put the filling in the centre.
* Step 5
Fold them and seal the edges with little water. And deep fry them on a low to medium high heat taking care not to burn them. Be patient and careful enough with the frying process.
* Step 6
Usually it is eaten as it is or with deep fried kababs also which are made out of this same mince preparation and shallow fried as an extra accompaniment. So always reserve half of the mince prepared if desired. They are shaped into long and slender kababs either on a stick or even just shaped with hands. Deep or shallow fry according to your choice. Use a little of roasted gram flour for binding. Just mix it in the mince and shape. Or can make the mince separately for Kababs.
* Step 7
Serve them piping hot alongside a salad of your choice and a dip too. Enjoy!
Note: if there is a photo you can click to enlarge it
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