| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | Lamb, Jewish, Afghan, Grilled | 6 | Servings |
INGREDIENTS
| 2 | lb | Boneless lamb steak; cut into 1-in cubes |
| 3 | md | Onions; quartered |
| 1 | ts | Salt |
| 1 | ts | Ground cuminseed |
| 1/4 | ts | Pepper |
| 1/4 | c | Cognac; arak, or dry red wine |
INSTRUCTIONS
1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. 2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods. Souce: Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Recipe by: Mark Copeland Posted to bbq-digest by wight@odc.net on Oct 4, 1998, converted by MM_Buster v2.0l.
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