Title: David's Shami Kabob
Categories: Indian Lamb Ground
Yield: 4 Servings

		Grind together:
1	lb	Lamb or goat
1		In. ginger
4		Garlic cloves
1	md	Onion
		Grind together:
1	oz	Chana dal, dry roasted in a frying pan
1	oz	White poppy seeds
2	oz	Coconut, dried (unsweetened)
2		Chiles, dry, red, roasted in frying pan
		Remaining ingredients:
		Mint leaves, finely chopped
		Onion, finely chopped
		Coriander leaves, finely chopped
		Green chiles, fine chop
		Lime juice

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).

(Bhopal, 1970)> FROM: Chile-Heads Digest & Mailing List

From: Dave Drum Date: 02 Nov 97

previous

next