| 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.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”