|
| |
Broiled Skewered Ground Lamb
(Moghlai Kabab)
|
|
|
| What You Need: |
|
|
|
½ teaspoon saffron threads
1 tablespoon boiling water
1 pound lean ground lamb
1 cup very finely chopped onions
¼ cup very finely chopped fresh coriander (cilantro)
¼ cup besan (chick-pea flour)
¼ cup slivered, blanched unsalted almonds, pulverized in a blender or with a nut grinder
2 tablespoons scraped, very finely chopped fresh ginger root
3 tablespoons fresh lemon juice
2 tablespoons unflavored yoghurt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoons garam masala
2 teaspoons salt
Salat
Sas
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Sprinkle the saffron threads into a small ungreased skillet and, shaking the pan constantly, toast them over moderate heat for 30 seconds. Drop the threads into a small bowl and, when they are cool enough to handle, crumble them with your fingertips. Pour in the boiling water and soak for 5 minutes or so.
|
2. In a deep mixing bowl, combine the ground lamb, onions, fresh coriander, besan ,almonds, ginger, lemon juice, yoghurt, cumin, ground coriander, 1 teaspoon of the garam masala and the salt. Knead vigorously with both hands or beat with a wooden spoon until the mixture is smooth.
|
3. Beat in the saffron and its soaking water, and let the mixture rest uncovered at room temperature for about 30 minutes. Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface, or remove the broiler pan from the stove and preheat the broiler to its highest point.
|
4. Divide the lamb mixture into 16 roughly cylindrical equal portions and string them, one at a time, on 3 or 4 long skewers, further shaping the lamb into smooth sausage like cylinders about 2 inches long. Arrange the skewers on the grill of the charcoal broiler or on the rack of the broiler pan and broil 3 inches from the heat for 5 minutes.
|
5. Gently turn the kababs over and broil for 5 minutes more. The mogh lai kababs are done when they are browned evenly and no trace of pink shows when the meat is pierced with the point of a small, sharp knife.
|
6. To serve, arrange the salat on a large platter and carefully slide the kababs off the skewers directly on top of it. Sprinkle the lamb with the remaining ½ teaspoon of garam masala and serve the sas in a separate bowl.
|
|
|
|
|
|
|
|
