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Shikampuri Lamb

By Executive Chef Sajesh Nair

 

  • Heat ghee, temper with brown and green cardamom, cloves, bay leaves.
  • Add the sliced onions and, sauté  on a low flame until dark brown. 
  • Add garlic & ginger paste, sauté well.
  • Add the powdered masalas and sauté. 
  • Add lamb, cook well.
  • Boil the chana dal in a separate vessel. 
  • Cover with 1000 ml of water.
  • Give one boil & simmer until moisture evaporates.
  • Check seasoning.
  • Turn off heat & cool down mixture.
  • Remove whole spices, mince it at least 2 times 
  • Keep it in the chiller.
  • Make the stuffing with curd, chopped onions and mint. 
  • Now make patties of lamb mixture i.e., 35 gm. each.
  • Make a stuffing of 5 gm.
  • Fill inside lamb mince.
  • Make round patties.
  • Shallow fry the patties in rest of the ghee.
  • Ready to serve.

Ingredients:

  • Ghee - 100gm  
  • Brown cardamom - 2gm  
  • Green cardamom - 2gm  
  • Cloves - 2gm  
  • Bay leaves - 1gm  
  • Lamb boneless - 1000gm  
  • Onions sliced - 150gm
  • chana dal - 150gm
  • Ginger garlic paste - 30gm  
  • Red chili powder - 5gm
  • Salt - 15gm  
  • Water - 500gm  
  • Garam masalaPowder - 2gm
  • Coriander fresh Chop - 20gm
  • Hung curd - 100gm  
  • Onion chop - 200gm
  • Mint chop - 20gm
  • Yellow chili powder - 2gm