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5 cups - yoghurt
For stuffing :
100 gms - minced lamb
1.5 small onions, finely chopped
2 to 3 garlic cloves, finely chopped
1.5 tsp - baharat spice ((paprika, nutmeg, black peppercorns, coriander seeds, cloves, cumin, green cardamom seeds and cassia bark)
A pinch of salt
For the pastry :
100 gms - flour
1.5 cup - water
A pinch of salt
For the garnish :
80 gms - fresh coriander leaves, chopped
2 to 3 oz - butter
How to Make Shish Barak
To make the pastry, mix the flour with water and little salt and knead until the dough is soft.
Let it rest in the fridge, covered in plastic wrap for 30 mins.
For the stuffing:
Mix the minced meat, chopped onions, garlic, salt and baharat. Spice mixture together.
Mix well until smooth.
Preheat the oven to 190 C.
Roll the pastry out flat and cut it in small round pieces.
Fill each circle of pastry with a tablespoon of the meat mixture.
Then pull up the sides of the pastry to cover the meat mixture stuffing.
Put all the meat pies in a well-greased baking tray and bake them in a preheated oven for 5-7 mins.
In the meantime, heat yoghurt on a gentle simmer and keep stirring until it is thickened (about 20 mins).
Put the meat pies into the yoghurt and cook for 5 mins.
In the meantime, melt the butter and add the chopped coriander.
Serve the yoghurt and meat pies with the coriander and butter mixture on top.
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