Name: Kheema Lifafas.. recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: FOR THE LIFAFAS ; All purpose flour 2 cups; Salt 1 tsp; Oil 2 tbsp; Milk 1/2 cup; Water 1/4th cup; FOR THE KHEEMA FILLING ; Lamb mince 400 gm; Ginger garlic paste 1 tbsp; Oil 1 tbsp; Salt 1 tsp; Onions finely chopped 2; Garam masala 1 tsp; Cumin powder 1 tsp; Green chillies chopped 3; Cubeb powder 1/2 tsp; Coriander leaves chopped 1/4th cup; Oil for deep frying 2 cups

ABOUT Kheema Lifafas.. RECIPE

A scrumptious lifafa made with lamb mince as the stuffing. These are best served as appetizers in any party and creates an awesome ambience thereafter. Melt in mouth and goes extremely well with some salad alongside. Try these on any given day and you will never regret your choice. Be it a kids party or a dinner party or even a weekend family reunions, they are the best.

Ingredients Serving: 8

FOR THE LIFAFAS ; All purpose flour 2 cups
Salt 1 tsp
Oil 2 tbsp
Milk 1/2 cup
Water 1/4th cup
FOR THE KHEEMA FILLING ; Lamb mince 400 gm
Ginger garlic paste 1 tbsp
Oil 1 tbsp
Salt 1 tsp
Onions finely chopped 2
Garam masala 1 tsp
Cumin powder 1 tsp
Green chillies chopped 3
Cubeb powder 1/2 tsp
Coriander leaves chopped 1/4th cup
Oil for deep frying 2 cups

Instructions

Knead a smooth dough out of all the ingredients and keep it covered for 20 minutes.
Use of water depends upon the quality of the flour. So use it accordingly.
Heat oil in a pan.
Saute onions along with ginger garlic paste.
Add rest of the spices too.
Add mince and mix well. Simmer on low heat until done.
Do not use much oil as the lifafas are deep fried. So use as less as possible while cooking the mince.
Actually it should be just stir fried. It is the best way to do it.
Garnish with coriander and adjust salt.
Keep it aside to use as a stuffing.
Now divide the dough into golf sized balls.
Shape each ball into a lifafa (envelope) and seal the edges with flour paste. Mix little water in the flour to make a paste. Apply this on the edges to seal.
Make all in the similar way and deep fry them in hot oil on a low to medium high heat.
The oil should be hot and maintain an even temperature throughout.
Serve them with some salad alongside.

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