Title: Shifte Kadoo (Pumpkin & Lamb Kebob Saute)
Categories: Lamb Meat Israel Jewish Persian
Yield: 1 Servings

1	c	Dried green mung beans, soaked IN
2	c	Water overnight
1	lb	Ground lamb
1	md	(1/2 cup) onion, grated
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Ground turmeric
2	tb	Corn oil
2	md	(1 cup) onions, chopped
1	lb	Pumpkin, peeled & cut into 3-in pieces
1	c	Dried apricot (aloo bukhara), soaked IN
1	c	Water for 1 hr
1	c	Water

Pumpkin is common vegetable in Persia & is popular w/Jews. This dish, shifte kadoo, is good example of unusual combinations that rely on various seasonings & flavors rather than an assortment of vivid spices used in India.

1. Stir soaked mung beans briskly to remove skins. Scoop off skins w/slotted spoon & discard them. Put beans & soaking liquid in a large pan.

2. Mix lamb, grated onion, salt, pepper, & pepper together by hand or in a processor. Set aside.

3. Heat oil in a skillet & stir-fry chopped onions over low heat for abt 4 mins or to turn them golden & light brown on edges. Pour this into pan w/beans. Add pumpkin pieces, the apricots (aloo bukhara) w/soaking liquid, & 1 c water. Bring everything to a boil.

4. Take 1 heaping tb lamb mix for each kebob & shape into cylinders 2-" long by 1-" in dia. Put these into bean & pumpkin pan one by one. Cover pan & cook over low heat, without stirring, for 15 mins, or until all ingred are tender but not mushy. Cook for 5 to 10 mins more if too firm. Serve warm w/ample sauce. Serves 6 to 8 w/rice & salad.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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