Lamb Luqmi Recipe – Crispy Fried Meat Pastries

Last Updated on 3 months by Neha Deshmukh

Lamb Luqmi Recipe – Crispy Fried Meat Pastries

Hello friends! Today, I’m sharing a recipe that’s been a family favourite for generations – Lamb Luqmi. These crispy, golden-brown pastries filled with a flavourful minced lamb mixture are seriously addictive. I remember my grandmother making these for every special occasion, and the aroma would fill the entire house. It’s a little bit of effort, but trust me, every bite is worth it!

Why You’ll Love This Recipe

These aren’t just any fried snacks. Luqmi are a delightful combination of flaky pastry and a wonderfully spiced meat filling. They’re perfect as a starter, a teatime treat, or even a festive snack. Plus, they freeze beautifully, so you can always have a batch ready to go! If you love savoury pastries, you absolutely have to try these.

Ingredients

Here’s what you’ll need to make these delicious Lamb Luqmi:

• 0.25 kg minced lamb (goat) meat
• 1 onion
• 0.5 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 0.25 tbsp turmeric powder
• 2 tbsp lemon juice
• 1 green chili
• Salt to taste
• 2 tbsp coriander leaves
• Oil for deep frying
• 1 cup all-purpose flour (120g)
• 1 tbsp whole wheat flour (8g)
• 3 tbsp semolina (24g)
• 1 tbsp vegetable oil
• Water (as needed)

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Use of Lamb/Goat: Traditionally, Luqmi is made with minced lamb or goat. The flavour is richer and more authentic. But feel free to use beef or chicken if you prefer!
• Regional variations in spice blends: Spice levels vary hugely across India! Feel free to adjust the red chili powder to your liking. Some families also add a pinch of garam masala for extra warmth.
• Semolina for texture: Don’t skip the semolina (rava)! It gives the pastry a lovely, slightly grainy texture and helps it stay crispy.
• Choice of Oil for frying: I prefer using vegetable oil for frying, as it has a high smoke point. But you can also use sunflower oil or canola oil. Just make sure it’s a neutral-flavoured oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the lamb. In a bowl, combine the minced lamb with ginger-garlic paste, green chili, red chili powder, turmeric powder, and salt. Give it a good mix and let it sit for about 30 minutes. This really helps the flavours develop.
2. Now, let’s get the filling cooking. Heat a little oil in a pan and sauté the chopped onion until it’s translucent. Add the marinated meat and cook until it’s tender and browned. This usually takes about 15-20 minutes.
3. Once the meat is cooked, stir in the coriander leaves and lemon juice. Give it a final mix and set aside to cool.
4. Time for the pastry! In a large bowl, combine the all-purpose flour, whole wheat flour, semolina, salt, and oil. Gradually add water, a little at a time, and knead until you form a soft, pliable dough.
5. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the pastry easier to roll.
6. Roll out the dough thinly on a lightly floured surface. You can cut it into squares or triangles – whatever shape you prefer!
7. Place a spoonful of the meat filling in the centre of each dough piece.
8. Wet the edges of the dough with a little water and fold it over to form a triangular parcel. Press the edges firmly to seal, making sure there are no gaps.
9. Heat oil in a deep frying pan over low to medium heat. Carefully add the luqmi, a few at a time, and fry until they’re golden brown and crispy. This takes about 5-7 minutes per batch.
10. Drain the luqmi on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy luqmi.
• Keep the heat on the lower side while frying. This ensures the pastry cooks through without burning.
• Make sure the filling is completely cool before filling the pastry. Otherwise, the dough might become sticky and difficult to work with.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based mince instead of lamb. There are some great options available now!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of all-purpose flour. You might need to adjust the amount of water slightly. My friend, Sarah, swears by a blend with xanthan gum for the best texture.
• Spice Level: Adjust the amount of red chili powder to control the spice level. My family loves it spicy, but you can tone it down if you prefer.
• Festival Adaptations: These are perfect for Eid or any festive gathering. They’re always a hit!

Serving Suggestions

Serve these Lamb Luqmi hot with sliced onions and lemon wedges. A side of mint chutney or raita also goes beautifully with them. They’re fantastic with a cup of chai!

Storage Instructions

You can store leftover Luqmi in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven or air fryer to restore their crispiness. You can also freeze them for up to a month.

FAQs

Let’s answer some common questions:

• What is Luqmi and where does it originate from? Luqmi is a popular savoury pastry originating from the Indian subcontinent, particularly enjoyed in regions with strong Mughal influences.
• Can I make the filling ahead of time? Absolutely! You can make the filling a day in advance and store it in the refrigerator.
• What’s the best way to get the Luqmi perfectly crispy? Frying on low heat and not overcrowding the pan are key. Also, make sure the filling isn’t too wet.
• Can I bake these instead of frying? You can, but they won’t be as crispy. Brush them with oil and bake at 180°C (350°F) for about 20-25 minutes, or until golden brown.
• What other meats can I use in this recipe? Feel free to use beef, chicken, or even keema (minced meat mixture) in this recipe.

Enjoy making these delicious Lamb Luqmi! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!