BAKED BREAD STUFFED WITH LAMB MINCE

Preparation Method :

• Sift the wholewheat flour, rub in the ghee, salt, sugar and soda bicarbonate.
• Knead with water into a hard dough. Cover the dough with a moist cloth and keep aside for half an hour.
• Divide the dough equally into lemon-sized portions. Shape each into smooth rounds.
• Make a hollow in the centre of each round and stuff the filling, smoothen each round.
• Steam the stuffed bati for 20-22 minutes in a pressure cooker without the whistle or at steamer.
• Roast them in a tandoor till they are well done. Wipe with a clean- cloth, dip in hot ghee and serve immediately.
• Filling: Heat the oil in a wok or large pan; add cumin seeds; when they crackle, add the onion and sauté till it is well browned.
• Add coriander powder, red chilli powder, green chillies, and tomato. Cook till the tomato becomes soft.
• Add lamb mince. Lower heat and cook till they become tender and the excess liquid dries. Garnish with green coriander.