Shammi Dahi Baray
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| Recommended By Chef |
| 0:10 To Prep |
| 0:45 To Cook |
| 10 Servings |
| Tips About Recipe |
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Lamb (boned and diced) 500 gms
Salt 12 gms
Red chilli powder (optional) 10 gms
Coriander powder (optional) 10 gms
Turmeric powder 3.5 gms
Cumin seeds (jeera) whole 3 gms
Onion (chopped) 100 gms
Ginger (chopped) 10 gms
Garlic (chopped) 10 gms
Split Bengal gram (chana dal) 60 gms
Garam masala powder 5 gms
Fresh yoghurt 900 gms
Sugar 20 gms
Fresh mint (chopped) 6 gms
Buttermilk (or thin yoghurt) 500 mls
Refined oil for frying
Roasted jeera powder 5 gms
How to make Shammi Dahi Baray
METHOD:
1.Place lamb in the pot and add salt, red chilli, coriander, turmeric, cumin, onion, ginger, garlic and dal.
2. Pour enough water to cover lamb and cook until meat is tender.
3. Allow most of the water to evaporate and drain the rest.
4. Use a blender to turn the mixture into a paste, adding the garam masala.
5. Divide paste into equal size tikkis.
6. Flatten out the tikkis using wet hands and give each one a smooth and even shape.
7. Heat oil and fry a few tikkis at a time until they are golden brown.
8. Dip them in a buttermilk and leave to soak for a few minutes.
9. Take the tikkis out and gently squeeze out excess buttermilk.
10. Arrange tikkis in a shallow dish.
11. Pour yoghurt mixed with salt, sugar and chopped mint over them.
12. Garnish with roasted cumin powder.
13. Add chopped coriander and red chilli powder to taste and serve cold.
14. Chef's tip: Do not refrigerate the tikkis as they will lose their softness.
Posted By:
~Sani~, karachi