Mini chebureki with lamb and curry
10 servings
60 minutes
The recipe was shared with us by Dmitry Pogorelov, chef of the bar "Kotelnaya".
1
Clean the lamb shoulder from membranes and sinews, place it in a vacuum bag, add bay leaf, peppercorns, and 5 grams of salt, then vacuum seal. Cook at 82 degrees for 23 hours.
- Shoulder of lamb: 500 g
- Bay leaf: 1 piece
- Black peppercorns: 1 g
- Salt: to taste
2
Add vegetable oil and 6 grams of salt to the flour. Gradually add hot (about 80 degrees) water to the mixture and knead a stiff dough, adding more water if necessary.
- Wheat flour: 550 g
- Vegetable oil: 30 ml
- Salt: to taste
- Water: 300 ml
3
Divide the dough into four parts, wrap in plastic wrap or cover with a damp cloth, and let it rest for 2-3 hours to mature.
4
Remove the spatula from the vacuum bag, preserving the juice. Tear the meat into fibers.
- Shoulder of lamb: 500 g
5
Chop garlic, chili, shallot, and cilantro very finely.
- Garlic: 4 g
- Red chili pepper: 4 g
- Shallots: 50 g
- Coriander: 10 g
6
Mix meat, vegetables, curry, oyster sauce, onion oil, sesame oil, broth from the shoulder and chicken broth. Add salt if necessary.
- Shoulder of lamb: 500 g
- Garlic: 4 g
- Red chili pepper: 4 g
- Shallots: 50 g
- Coriander: 10 g
- Curry powder: 2 g
- Oyster sauce: 15 ml
- Sesame oil: 4 ml
- Chicken bouillon cube: 5 g
7
Roll out the dough, dusting it with flour if necessary. Cut out circles with a diameter of 8 cm using a ring.
- Wheat flour: 550 g
8
Wrap the filling in the dough, brushing the edges with egg. Freeze the chebureks.
- Chicken egg: 1 piece
9
Fry the chebureks in hot oil (180–190 degrees). Place on paper to absorb excess oil.
- Deep frying oil: 1 l
10
Cook in the oven on a rack for about 3-4 minutes at 180 degrees. Place the finished chebureks on a plate on a bamboo leaf. Serve yogurt separately in a sauceboat.
- Bamboo leaf: 10 pieces
- Yogurt: to taste