Kibbeh

Prep: 20 minutes | Cook: 40 minutes | Servings: 4

Ingredients

For the stuffing 

1 tsp Oil

1 cup Onion finely chopped

1 tsp Garlic, finely chopped

300 gms Lamb Mince

Salt to taste

1 tbsp Raisins

1 tbsp Pine Nuts, finely chopped

1 tbsp Mint Leaves

1 tsp Achari Spice

For the topping

200 gm Lamb Mince

½ cup Oatmeal, soaked

1 tsp Achaari Spice

½ cup Onion, finely chopped

Salt to taste

1 tsp Cinnamon powder

Oil for deep frying

Coriander sprig for garnish

Hung curd

Sprinkle achaari spice

Method

  • For the stuffing, in a pan, add oil, onion and garlic and sauté for a minute.
  • Now add lamb mince, salt, raisins, pine nuts, achaari spice, mix well and cook until it oozes out moisture, then add mint leaves, keep aside for further use.
  • Now in a blender, add lamb mince, oatmeal, salt, achaari spice, onion and cinnamon powder and blend it to a smooth dough consistency.
  • Once done, take small dough, flatten them and stuff it with cooked mixture, make a dollop like shape.
  • Meanwhile in a kadhai, heat oil and keep it on medium to low flame to cook it through, deep fry them until brown.
  • Once done, drain them in an absorbent paper towel.
  • Garnish with coriander sprig, serve with hung curd and sprinkle achaari spice on top.
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