Spiced lamb Tikkis
- Lamb mince 800 gm
- Onions 40 gm
- Ginger (chopped) 15 gm
- Garlic (chopped)
- 8 cloves
- Green chillies (chopped and deseeded) 1 tsp
- Coriander (freshly chopped)
- 2 ½ tsp
- Egg 2
- Processed cheese (grated) 4 tbsp
- Anardana powder 1 tsp
- Black pepper, less than a tsp
- Mint powder ½ tsp
- Green cardamom powder ½ tsp
- Black cardamom powder ¼ tsp
- Cinnamon powder ¼ tsp
- Clove powder ¼ tsp
- Nutmeg powder ¼ tsp, salt to taste and ghee or oil (to fry)
- Mince lamb meat when it is chilled (at 8 degree celsius) and keep aside.
- In a bowl mix all ingredients, except eggs and processed cheese.
- It is advisable to make your own dry roasted spice grounds for enhanced flavours.
- Whisk eggs till they loosen up and are ready to mix into the mince.
- Add ingredients in together and mix.
- Shape the mince into small tikkis or patties and then rest for a while.
- Warm a griddle or a tava. Pour some ghee or oil into it and maintain on a low flame.
- Place tikkis into hot ghee and cook on one side, turn over and cook till golden brown and crusty.
- Remove and place on a kitchen paper towel.
- Serve hot.
- Prawns (shelled and deveined) 1 kg
- onion 400 gm
- ginger 15 gm
- 15 cloves w Oil
- 200 ml
- Sugar 100 gm
For the ground masala paste:
- Kashmiri chillies 30 gm
- Cumin 1 tsp
- Peppercorns 10
- Ginger 1 inch piece
- Garlic 5 cloves
- Turmeric 1 inch piece
- Vinegar 1 tsp
- Grind all ingredients (for the ground masala) with a little vinegar into a smooth paste.
- Fry prawns and drain on a paper towel to remove excess oil. Cool.
- Finely chop onions, garlic and ginger.
- Heat oil left after frying prawns, add chopped onions, garlic and ginger.
- Once the onions turn brown add ground masala. Fry till the oil separates.
- Add fried prawns, sugar and cook for a few minutes.
- Let it cool and fill in a jar.
- The original recipe calls for “galmo”(tiny, dried prawns) to be ground with feni and added to the masala for a necessary kick to the dish.
— Recipes courtesy Chef Joe Manavalan...