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David's Shami Kabob groundmeat, lamb, indian 1 grind together: 1 lb lamb or goat 1 in. ginger 4 garlic cloves 1 medium onion 1 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 fryin; g pan 1 remaining ingredients: 1 mint leaves, finely chopped 1 onion, finely chopped 1 coriander leaves, finely chopped 1 green chiles, fine chop 1 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 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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