LAMB DELICACY!!

                                                 
                                             
                                             

 LAMB DELICACY!

SHIKHAMPUR KEBABS

Lamb boneless             200gm

Channa dal                    50gm

Onion sliced                  50gm

Ginger chopped           10gm

Garlic chopped             4cloves

All spice powder          ½ tspn

Whole red chilies         2pcs

Salt                                 to taste

Egg white                      1nos

Cornflour                       1tbspn

Nutmeg                         a pinch

Kidney fat                      20gm

Chaat masala                to sprinkle

Toasted seasame seeds     10gm

Oil                                   to shallow fry

STUFFING:

Hung yogurt                          25gm

Finely chopped onions        10gm

Finely chopped mint           5gm

Roasted cumin                     ½ tspn

METHOD:

Soak the pulses for 90 minutes. Bring lamb, dal in sufficient water to a boil; discard the liquid, wash again. Add water with onions salt, ginger, garlic, chilies. Bring to a boil. Discard scum. Cover and simmer till dal and meat is cooked. Drain cool and grind meat mixture, kidney fat (suet) and seasame seeds on a grinding stone (grinder) and make a smooth paste. Add in all spice powder, egg white, cornflour. Mix well. Rest the mixture for about 20 minutes. Divide into balls 40gms each. Prepare the filling. Secure the edges. Refrigerate for 20 minutes. Shallow the patties in hot oil on both the sides till nicely coloured on both the sides. Remove on an absorbent paper. Sprinkle chaat masala and serve with onion rings, lemon wedges and mint chutney.

COMMENT:

 A HYDERABADI SPECIALITY!

The meat for the kebabs is taken from the stomach area of the lamb.