From Maimoona Yasmeen Recipes
For making dough:
All purpose flour (Maida) : 500 grams
Salt: 1 teaspoon
Clarified butter (pure ghee): 4 tablespoons
Cooking soda: 2 pinches
Milk : 1 ½ cups
In an empty bowl, add all purpose flour or maida, salt, clarified butter, cooking soda and milk. Make it into a fine dough. Use water if necessary. Cover the dough with a wet muslin cloth and keep it aside for about 30 minutes.
For preparing the minced mutton for filling:
Minced mutton: 250 grams
Onions: 2 diced
Ginger garlic paste: 1 tablespoon
Turmeric powder: ½ teaspoon
Red chili powder: 1 teaspoon
Coriander (chopped) :1 bunch
Whole green chilies:2 diced
Spices or garam masala powder: 1/4th teaspoon
Add oil to a cooking pan. When the oil is hot, add diced onions. Stir till the onions turn light brown.
Add ginger garlic paste, stir for a minute and add turmeric powder, salt, red chili powder and minced mutton.
Stir for about 10 minutes till the oil separates.
Add chopped coriander, diced green chilies, spices or garam masala powder and 1 ½ cups of water.
Close the id and cook on medium flame till the water dries, approximately for about 10 to 15 minutes.
For making Lukhmis:
Cooked minced mutton
Oil for frying
Divide the dough into portions and roll a thick round chapathi. Keep it aside.
Roll another thick chapathi and fill with cooked minced mutton to make 2 luqmis.
Wet the corners that shape a luqmi, with water. Cover with another chapathi and cut the luqmis into rectangular or square shapes.
Add oil to a frying pan and when the oil is hot, lower these luqmis into the oil and fry on both sides till they turn light brown. Fry in turns.
Hyderabadi luqmi is ready. Serve with mutton kabab.