| 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.
A Message from our Provider:
“Find God and you find everything”