Pasande Kabob (From The Kashmiri Book In India)
indian, kasmir, lamb
1 teaspoon pepper, red, powder
1 (cayenne)
3 cardamom, black
2 cinnamon sticks
1 teaspoon pepper, black, ground
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon fennel seeds
1 salt to taste
2 tablespoon ghii
500 gm dahi (yoghurt), creamy
1 (or sour cream)
12 lamb steaks (100 gms tender
1 meat each)
1 piece hing (asafoetida),
1 mixed with 1/4 c. hot water
1 (more ghii for browning the
1 meat??)
2 teaspoon kashmiri garam masala
1 blanched, sliced almonds
1 for garnish
Blend together the spices with dahi and ghii and fry.
Pound lamb steaks to flatten, and cook in the dahi om medium heat, turning occasionally. When all liquid is absorbed and steaks are tender, sprinkle with hing water.
Brown meat well on all sides in ghii, then sprinkle with garam masala and almonds. From: Brent Thompson Date: 19 Dec 96 Chile-Heads List Ä
Yield: 1 servings