David's shami kabob
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lamb or goat |
| 1 | slice | (1\") ginger |
| 4 | Garlic cloves | |
| 1 | Onion; medium | |
| 1 | ounce | Chana dal; dry roasted in a frying pan |
| 1 | ounce | White poppy seeds |
| 2 | ounces | Coconut; dried (unsweetened) |
| 2 | Chiles; dry, red, roasted in frying pan | |
| Mint leaves; finely chopped | ||
| Onion; finely chopped | ||
| Coriander leaves; finely chopped | ||
| Green chiles; finely chopped | ||
| Lime juice | ||
Directions
GRIND TOGETHER
GRIND TOGETHER
REMAINING INGREDIENTS
(Bhopal, 1970)>
Mix together both the above mixtures and cook with a little water about 1 hour (remember, we're talking about tough village goats and lambs, not baby lamb). When meat is done and water is gone, grind this meat very finely.
Mix ground cooked meat with remaining ingredients, form into patties, and fry in ghii until browned. (As I recall, these haven't stayed intact very well for me, though it seemed to work fine for David, the cook).
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@...> on Sep 17, 1997