Thursday, January 15, 2015

Lagan ke Kabab with Hyderabadi Lokhmi

Assalamualaikum Warahmatullahi Wabarakatuhu!! :)

Today iam gonna share very precious and delicious recipe of "Lagan ke Kabab" which is given to me by my fb page member *Asma Fatima* 

I should say this kababs were just awesome and exactly the same as we usually gets in Hyderabadi Shadi which is enjoyed with Hyderabadi Lokhmi. They were soft, juicy with melt in mouth texture, which is cooked in its own juices and given smoky flavor. A truly Nawabi Indulgence.  

Ingredients :
  1. Kheema/Mutton mince 1kg
  2. Ginger garlic paste 2 tbsp
  3. Salt to taste
  4. Red chili powder 1 tsp
  5. Black pepper powder coarsely grinder 1 tsp
  6. Green chili paste about 10 chilies.
  7. Finely chopped coriander
  8. Finely chopped mint
  9. Kabab chini 1 tsp
  10. Gram masala powder 1tsp
  11. Shah zeera 1tsp
  12. Chironjee 1tbsp 
  13. Almonds 8
  14. Khas khas 1 tbsp
  15. Coconut powder 1 tbsp
  16. Phulay chanay ki daal 2 tbsp
  17. Onion 2 medium size fried and crushed.
  18. yoghurt 1 tbsp
  19. Oil 5 tbsp.


Method
  1. First wash kheema and drain the water in the strainer.
  2. kheema should be totally dry without any water.
  3. Now roast separately chironjee,almonds, khas khas,coconut and phulay chanay ki daal and make a paste and keep aside.
  4. Now In the kheema add ginger garlic paste,salt,red chilli powder,black pepper powder,green chili paste,chopped coriander,mint,kabab chini,garam masala powder,shah zeera, onion,yogurt and the paste (badam,khas khas,chironjee,khopra &phulay chanay ki daal)
  5. Add oil and mix it well and marinate overnight for best results.
  6. Now in an open bartan (lagan) shape the mince like sheekh kababs and arrange in lagan and let it cook cover on very slow flame for 30 mins.
  7. Garnish with chopped coriander, mint & onion rings.

Next Step :
  1. Now in an open bartan (lagan) shape the mince like sheekh kababs and arrange in lagan and let it cook cover on very slow flame for 30 mins.
  2.  For the smokey flavor....in the end make space in the lagan and take a piece of hot coal, place it in small steel bowl n put a tsp ghee on it n cover so the smoke doesn't escape.let it be closed for 2-3 mins then remove coal n cook on some for 5 more mins .
  3. Garnish with chopped coriander, mint & onion rings.
Notes : I did not add Papaya paste because Kheema was very fine minced. But if you want you can add 1 tbsp papaya paste.



4 comments:

  1. Thank you very much for sharing this delicious recipe. I made these kababs for a potluck party today and everyone loved it. All credit goes to you and I told all my friends to check out your food blog. Will surely try your other recipes.
    Tayyaba Akhtar
    Toronto, Canada

    ReplyDelete
    Replies
    1. Alhumdulillaah!
      Iam soo glad to hear from you Tayyaba!! :)

      Be blessed... Barak'Allah feeki!!

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