Winter evenings in Lucknow. Catching up with hubby's childhood friends, the one dish that stands out in my memory is the variety of kebabs. Specifically Shikampooree Kababs. A yummy filling makes this minced lamb kabab a special treat.
Filling
1 cup cream cheese
1 tblsp ground mint leaves
1/2 tsp salt, pepper
Mix and chill in the fridge till needed.
For the kababs
1/2 kg mince lamb
2 tblsp channa dal soaked
1 medium onion grated
1 ts crushed garlic
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 cup water
Put all the above ingredients in a pressure cooker and cook for 10 mins. Cool and dry out any liquid. Then add
1 tblsp each chopped green chilli, green coriander leaves, ginger
1/2 tsp garam masala
Grind all of the above along with the meat mixture into a fine paste. Check the salt. Add a beaten egg and mix well.
Now take a spoonful of the meat mixture , roll into a ball , press to create a hollow and put in a tsp of the filling. Cover and lightly roll. Press gently and shape around the edges. Shallow fry on a low flame , till crisp on both sides.
Serve with onion slices and lemon wedges.
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