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.