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  • David's Shami Kabob

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    David's Shami Kabob
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Lamb or possibly goat
    • 1 slc (1") ginger
    • 4 x Garlic cloves
    • 1 x Onion, medium
    • 1 ounce Chana dal, dry roasted in a frying pan
    • 1 ounce White poppy seeds
    • 2 ounce Coconut, dry (unsweetened)
    • 2 x Chiles, dry, red, roasted in frying pan Mint leaves, finely minced Onion, finely minced Coriander leaves, finely minced Green chiles, finely minced Lime juice

    Directions

    1. 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.
    2. Mix grnd cooked meat with remaining ingredients, form into patties, and fry in ghii till browned. (As I recall, these haven't stayed intact very well for me, though it seemed to work fine for David, the cook).

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