Title: Pasande Kabob (From the Kashmiri Book in India)
Categories: Indian Kasmir Lamb
Yield: 1 Servings

1	ts	Pepper, red, powder
		(cayenne)
3		Cardamom, black
2		Cinnamon sticks
1	ts	Pepper, black, ground
1	ts	Garlic, minced
1	ts	Ginger, minced
1	ts	Fennel seeds
		Salt to taste
2	tb	Ghii
500	g	Dahi (yoghurt), creamy
		(or sour cream)
12		Lamb steaks (100 gms tender
		Meat each)
1		Piece hing (asafoetida),
		Mixed with 1/4 C. hot water
		(more ghii for browning the
		Meat??)
2	ts	Kashmiri garam masala
		Blanched, sliced almonds
		For garnish

Blend together the spices with dahi and ghii and fry.

Pound lamb steaks to flatten, and cook in the dahi om medium heat, turning occasionally. When all liquid is absorbed and steaks are tender, sprinkle with hing water.

Brown meat well on all sides in ghii, then sprinkle with garam masala and almonds. From: Brent Thompson Date: 19 Dec 96 Chile-Heads List Ä

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