| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Afghan | Afghan, Grilled, Jewish, Lamb | 6 | Servings |
INGREDIENTS
| 2 | lb | Boneless lamb steak, cut |
| into 1-in cubes | ||
| 3 | Onions, quartered | |
| 1 | t | Salt |
| 1 | t | Ground cuminseed |
| 1/4 | t | Pepper |
| 1/4 | c | Cognac, arak or dry red |
| wine |
INSTRUCTIONS
Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. 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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