Pasande kabob

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Pepper, red, powder (cayenne)
3 Cardamom, black
1 Cinnamon sticks (up to 2)
1 teaspoon Pepper, black, ground
1 teaspoon Garlic, minced
1 teaspoon Ginger, minced
1 teaspoon Fennel seeds
Salt to taste
2 tablespoons Ghii
500 grams Dahi (yoghurt), creamy (or sour cream)
10 Lamb steaks (100 gms tender meat each) (up to 12)
1 Piece hing (asafoetida), mixed with:
¼ cup Hot water
More ghii for browning the meat??
1 teaspoon Kashmiri garam masala (up to 2)
Blanched, sliced almonds for garnish

Directions

(from the Kashmiri book in India) 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.

Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@...> Date: Thu, 19 Dec 1996 19:24:22 -0800

Related recipes