David's shami kabob

Yield: 1 Servings

Measure Ingredient
1 pounds Lamb or goat
1 slice (1\") ginger
4 \N Garlic cloves
1 \N Onion; medium
1 ounce Chana dal; dry roasted in a frying pan
1 ounce White poppy seeds
2 ounces Coconut; dried (unsweetened)
2 \N Chiles; dry, red, roasted in frying pan
\N \N Mint leaves; finely chopped
\N \N Onion; finely chopped
\N \N Coriander leaves; finely chopped
\N \N Green chiles; finely chopped
\N \N Lime juice




(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

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