David’s Shami Kabob
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Lamb or goat |
| 1 | 1" ginger | |
| 4 | Garlic cloves | |
| 1 | Onion, medium | |
| 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 | ||
| Mint leaves, finely chopped | ||
| Onion, finely chopped | ||
| Coriander leaves, finely | ||
| chopped | ||
| Green chiles, finely chopped | ||
| Lime juice |
INSTRUCTIONS
(Bhopal, 1970)> 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). Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@hplbct.hpl.hp.com> on Sep 17, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 200
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 721.8mg
Potassium: 1123.7mg
Carbohydrates: 40.4g
Fiber: 12.9g
Sugar: 12.1g
Protein: 12.5g