Ingredients with Measurements:
- 1 pound ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/4 cup water
- Oil, for frying
Special equipment needed:
- Rolling pin
- Skillet or deep frying pan
Step-by-step instructions:
1. In a large bowl, mix together ground lamb, onion, garlic, ginger, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Set aside.
2. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the lamb mixture and cook until browned, stirring occasionally. Set aside to cool.
3. In a separate bowl, mix together flour, salt, sugar, and baking powder. Add water and knead until a smooth dough forms. Cover and let rest for 10 minutes.
4. Divide the dough into small balls and roll each ball into thin circles.
5. Place a spoonful of the lamb mixture in the center of each circle and fold the edges over to form a half-moon shape. Pinch the edges to seal.
6. Heat oil in a deep frying pan over medium-high heat. Fry the lakhamaris until golden brown, turning occasionally.
7. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking lamb mixture
- Medium-high heat for frying lakhamaris
Serving size:
- Makes 10-12 lakhamaris
Nutritional information:
- Calories: 260 per serving
- Fat: 14g
- Carbohydrates: 19g
- Protein: 15g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground lamb
- Whole wheat flour can be substituted for all-purpose flour
- Any preferred spices can be used in place of cumin, coriander, turmeric, and red chili powder
Variations:
- Add chopped vegetables such as bell peppers or carrots to the lamb mixture for added nutrition and flavor
- Use different types of meat or vegetarian fillings for variety
Tips and tricks:
- Make sure the dough is rolled thin enough to prevent the lakhamaris from being too doughy
- Use a slotted spoon to remove the lakhamaris from the oil to prevent excess oil from being absorbed
Storage instructions:
- Store leftover lakhamaris in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat lakhamaris in a preheated oven at 350°F for 5-7 minutes or until heated through
Presentation ideas:
- Serve on a platter with a variety of chutneys and sauces for dipping
Garnishes:
- Chopped cilantro or parsley can be sprinkled on top for added freshness
Pairings:
- Serve with a side of rice or naan bread for a complete meal
Suggested side dishes:
- Roasted vegetables or a mixed green salad
Troubleshooting advice:
- If the dough is too dry, add more water
- If the lakhamaris are too oily, let them drain on a paper towel before serving
Food safety advice:
- Make sure the lamb mixture is cooked thoroughly before filling the lakhamaris
- Use caution when frying to prevent burns or fires
Food history:
- Lakhamari is a popular street food in Nepal and is often served as a snack or appetizer
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve as an appetizer or snack at a party or gathering
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Region: Nepali