RECIPE OF THE MONTH
SKEWERED GRILLED KABABS
Makes 10 kababs
Sheekhs, (metal skewers) are used extensively for grilled foods. It is best to use slightly flat metal skewers so foods do not rotate when being turned. Dampened bread is used as binder and helps to keep the kababs soft.
3 slices firm white bread
1 lb. ground lamb, twice ground
20 blanched almonds, ground to a powder in blender
OR 3 tablespoons almond meal
½ cup minced onion
1 green chili, minced - preferably serrano
1 teaspoon minced garlic
1 tablespoon peeled and minced ginger root
2 tablespoons chopped cilantro
2 teaspoons coriander powder
1teaspoon garam masala
¾ teaspoon cayenne
½ teaspoon turmeric
1 ½ teaspoons salt or to taste
1/3 cup oil
Garnish: Onion cut in thin round sliced and separated into rings Lemon wedges
1. Very quickly, dip bread, 1 slice at a time, into a bowl of water. Squeeze dry between palms and tear into pieces.
2. In a bowl, combine ground lamb, almonds, onion, cilantro, ginger, garlic, chilies, coriander, garam masala, cayenne, turmeric, salt, egg and dampened bread. Thoroughly mix by hand.
3. Divide mixture into 10 portions. Form each portion into a 6-inch long roll (kabab) around skewer. Brush with oil. Grill 6-7 minutes, turning once, until no longer pink inside.
4. Garnish with onion slices and lemon wedges. Serve hot with chutney of your choice.
Note:For cocktail-size appetizers cut each kabab into 4 pieces and serve with toothpicks. Kababs can be cooked up to 2 hours ahead, covered and refrigerated until ready to serve. To serve, wrap in foil and reheat in 350ºoven for 10 minutes.
Twice ground meat makes softer, silkier kababs, an important feature of sheekhkababs. Ask your butcher to put the meat through the grinder a second time.
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CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)