Stuffed Lamb Mince Tikki

When we have foodies in the house, inspiration for making new dishes is always in abundance. This dish was one such idea of mine, mixing some left over pizza toppings to make the filling and a new dish got created and served to the family, which was well received.

Today, I present this as my RECIPE OF THE MONTH- STUFFED KHEEMA TIKKI/PATTIE:

 

INGREDIENTS:

Lamb Mince- 250 g

Cheese: Shredded cheese (I used Mozzarella)-2-3 Tbsp

Bell Pepper- 1/2, finely chopped

Olives- 1 Tbsp

Sliced Jalapeno Peppers-1-2 Tsp (I used the pickled ones)

Breadcrumbs: 1 Bowl (100g approx.)

Semolina-2 Tbsp

Green Chilli & Mint & Coriander paste-1 Tbsp

Oil- 2 Tbsp

Salt- To taste

FILLING/STUFFING: Bell peppers/shredded cheese/Jalapeno peppers/olives- All vegetables finely chopped. Mix all these together in a bowl.

METHOD:

1. Take the finely chopped bell peppers, olives, jalapeno peppers and shredded cheese in a bowl and mix it together. Keep this mixture ready to use as the stuffing.
2. In another bowl take the mince meat and add the green paste, the breadcrumbs, semolina & salt.
3. 
4. Mix all the ingredients in the bowl to form a meat dough, it should be firm.
5. Divide the meat dough into 8-10 small lemon-sized balls and then press firmly on the palm to flatten it out. Give it the shape of a basket to add the stuffing to it.
6. Scoop a spoonful of the filling into the mince meat basket and close it. Firmly press with both hands to form a round ball.
7. 
8. Roll the ball in breadcrumbs and lightly press to give it a tikka or pattie shape. Take care the filling in the pattie is tightly packed so that it does not open up in the fry pan when cooking.
9. 
10. Heat a non-stick pan on the stove, add 1 tbsp oil. Put the pattie/tikka on the pan, cook on both sides till it is golden and crispy in appearance.  If required, a little oil can be added to the pan after turning over the patties.
11. 
12. It is best to cook on a medium-to-slow flame,  this will ensure the meat gets cooked.  Cooking on high flame results in the outer coating getting cooked fast, while the inside is still uncooked.
13. Remove the cooked pattie from the pan onto a kitchen tissue so that the excess oil gets soaked up in the tissue.
14. Serve the hot pattie with tomato ketchup or chilli sauce.
15. 

 

If you love cooking and trying out your hand at something new, then do try this out. I am always excited to try experimenting with ingredients and making something grand so that the family has to say ”Wow, this looks amazing, can we try”! Eagerly awaiting to know your thoughts and comments on this dish.

Enjoy!

 

 

 

 

Kheema Parathas

This is also one of the recipe that is extremely quick and easy to make, a not much effort needed types of recipe that could easily become your family favourite, hence maybe worth trying it out. Whenever I am cooking mince meat dishes or for that matter any recipe, I find it so amazing that the same meat or vegetable can taste so different by simply changing a few ingredients, or cooking it differently, and one can churn out so many dishes out of that one main ingredient. I like cooking food using fresh herbs, and try to keep the ingredients added list as small and simple, wishing to make the final result a tastier and more appealing one.

In this recipe, the meat is simply boiled and water is completely drained out of the cooked mince to which ginger, garlic, chillies, cumin, and spices are added and a filling is made, this is then filled inside a wholewheat flour dough ball, rolled, and baked crisp on a hot griddle.

I usually ask the butcher, at the supermarket, for removing all the visible fat layer present from the meat and then to make the mince, just to cut down on the fat. By adding these readily available at home ingredients, the recipe turns out to be one that is simply irresistible. The pictures below would help in understanding the cooking instructions better.

Ingredients:

For the minced lamb filling:   Minced meat 300 g

Onion 1 medium-sized, chopped finely

Garlic- 6-8 cloves

Ginger-small piece

Green chillies 2-3 (according to ones preference)

Cumin- 1tsp

Garam masala- 1tsp

Red chilli powder- 2tsp (as per ones taste)

Turmeric and salt.

Green onion leaves for garnish.

For the outer coating – Wholewheat flour dough.

Wholewheat flour – 2 cups

Water- as needed to make a medium soft dough.

Oil- 2 tbsp.

Method:

Coarsely grind the ginger, garlic, and green chillies together.

Heat oil in a pan and add cumin seeds and finely chopped onion and fry till onions are pinkish and then add the ground ginger garlic mix and fry.

Add turmeric, red chilly powder, salt, fry for 1-2 min and then add the boiled, water drained out, mince meat (kheema) and mix. Sauté, and make the filling completely dry.  Add the garam masala powder. Remove this filling from the pan onto a plate and cool. Use the spring onion greens for garnish.

Prepare the wheat flour dough.

Roll a small round puri of the dough ball, add the filling, and again roll to make a paratha. Bake this, on medium flame, on a griddle/pan, then smear it with oil, pressing on both sides and making the paratha crisp.

Now as you have reached the last snap, I am sure the snaps are mouth watering and you would love to try out the recipe to taste these irresistible Kheema parathas. These can be served with yogurt and mint chutney.

Note: We can sprinkle some chat masala too on the parathas as soon as we remove them from the tava.

Enjoy cooking.

ashu 🙂