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Minced Lamb with Creamy Paneer tikki will make you keep wanting more. It is made with minimal ingredients but tastes immensely good and if cooked through and through melts right away in your mouth. For all those looking for glutenfree or keto recipes, this could be a great option. Just replace whole wheat flour used in the recipe with buckwheat or rice flour and ta-da you have some juicy tikkis ready.

This recipe can be modified to make crunchy patty like the burger one by dipping it in beaten whole egg and bread crumbs and then deep fried. I prefer the soft outer covering than the crunchy one but it is totally upto you.

This can be a great finger food for any party or just have it as a meal with a side of salad. Let me know how you would enjoy this dish.

 

 

Print Recipe
Lamb Tikki Yum
Course Snacks
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 3 Hours (Time to marinate the meat)
Servings
people
Course Snacks
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 3 Hours (Time to marinate the meat)
Servings
people
Instructions
  1. In a mixing bowl, add all the ingredients lamb kheema, grated paneer, onion, garlic, ginger, masalas, salt, coriander leaves and yoghurt. Mix them well and let it rest under a cover or cling film for atleast 3 hours for good marination
  2. After 3 hours, add flour and divide the mixture into small flat balls – tikkis/small burger patty size
  3. In a flat pan (non-stick or iron skillet) add these tikkis and slow cook on each side of atleast 10 mins with 1 teaspoon of oil.
  4. Serve this hot hot with a pudina/mint and coriander chutney.
Recipe Notes

You can have this as a burger patty or make small tikkis as starters at any party.

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