Hyderabadi Lukhmi Kababs Recipe by ZMA
Cooking Instructions 45 minutes 1 Make a smooth dough with all the ingredients listed for the dough preparation. Keep aside for an hour well covered. Use water as required. 2 Meanwhile prepare the filling. For that, heat oil and saute the onions until done. Add the masalas and the mutton mince. 3 Stir fry it on a high heat for 5 minutes and then reduce the heat and let it simmer for 5 minutes more. Garnish with chopped coriander leaves and set aside to cool. 4 Roll a medium roti and cut it into a square. Divide each into two. Put the filling in the centre. 5 Fold them and seal the edges with little water. And deep fry them on a low to medium high heat taking care not to burn them. Be patient and careful enough with the frying process. 6 Usually it is eaten as it is or with deep fried kababs also which are made out of this same mince preparation, but shallow fried as an extra accompaniment. So always reserve half of the mince prepared if desired. They are shaped into long and slender kababs either on a stick or even just shaped with hands. Deep or shallow fry according to your choice. Use a little of roasted gram flour for binding. Just mix it in the mince and shape. 7 Serve them piping hot alongside a salad of your choice and a dip too. Enjoy! 1 Make a smooth dough with all the ingredients listed for the dough preparation. Keep aside for an hour well covered. Use water as required. 1 Make a smooth dough with all the ingredients listed for the dough preparation. Keep aside for an hour well covered. Use water as required. 2 Meanwhile prepare the filling. For that, heat oil and saute the onions until done. Add the masalas and the mutton mince. 2 Meanwhile prepare the filling. For that, heat oil and saute the onions until done. Add the masalas and the mutton mince. 3 Stir fry it on a high heat for 5 minutes and then reduce the heat and let it simmer for 5 minutes more. Garnish with chopped coriander leaves and set aside to cool. 3 Stir fry it on a high heat for 5 minutes and then reduce the heat and let it simmer for 5 minutes more. Garnish with chopped coriander leaves and set aside to cool. 4 Roll a medium roti and cut it into a square. Divide each into two. Put the filling in the centre. 4 Roll a medium roti and cut it into a square. Divide each into two. Put the filling in the centre. 5 Fold them and seal the edges with little water. And deep fry them on a low to medium high heat taking care not to burn them. Be patient and careful enough with the frying process. 5 Fold them and seal the edges with little water. And deep fry them on a low to medium high heat taking care not to burn them. Be patient and careful enough with the frying process. 6 Usually it is eaten as it is or with deep fried kababs also which are made out of this same mince preparation, but shallow fried as an extra accompaniment. So always reserve half of the mince prepared if desired. They are shaped into long and slender kababs either on a stick or even just shaped with hands. Deep or shallow fry according to your choice. Use a little of roasted gram flour for binding. Just mix it in the mince and shape. 6 Usually it is eaten as it is or with deep fried kababs also which are made out of this same mince preparation, but shallow fried as an extra accompaniment. So always reserve half of the mince prepared if desired. They are shaped into long and slender kababs either on a stick or even just shaped with hands. Deep or shallow fry according to your choice. Use a little of roasted gram flour for binding. Just mix it in the mince and shape. 7 Serve them piping hot alongside a salad of your choice and a dip too. Enjoy! 7 Serve them piping hot alongside a salad of your choice and a dip too. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Crockpot Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Spicy Tomato Dip Mango Slush Crispy Beef Pakora 😋 Hyderabadi Ramadan Special Anda Samosas (Egg Samosas) Panjri (prasad) Makhana butterscotch kheer Custard apple basundi Chicken tikka creamy cheesy macaroni/indo Italian style Sundubu Jjigae (Sup Tahu Pedas Ala Drakor) 🍰☕Welsh Tea Cakes🍰☕ Spicy Tomato Dip Mango Slush Crispy Beef Pakora 😋 Hyderabadi Ramadan Special Anda Samosas (Egg Samosas) Panjri (prasad) Makhana butterscotch kheer Custard apple basundi Chicken tikka creamy cheesy macaroni/indo Italian style Sundubu Jjigae (Sup Tahu Pedas Ala Drakor) 🍰☕Welsh Tea Cakes🍰☕