Recipe - Davids Shami Kabob

GRIND TOGETHER
1 pound Lamb or goat
1 sl (1") ginger
4 Garlic cloves
1 Onion; medium

GRIND TOGETHER
1 ounce Chana dal; dry roasted in a
frying pan
1 ounce White poppy seeds
2 ounce Coconut; dried (unsweetened)
2 Chiles; dry, red, roasted in
frying pan

REMAINING INGREDIENTS
Mint leaves; finely chopped
Onion; finely chopped
Coriander leaves; finely
chopped
Green chiles; finely chopped
Lime juice

(Bhopal, 1970)

Mix together both the above mixtures and cook with a little water about 1
hour (remember, we're talking about tough village goats and lambs, not baby
lamb). When meat is done and water is gone, grind this meat very finely.

Mix ground cooked meat with remaining ingredients, form into patties, and
fry in ghii until browned. (As I recall, these haven't stayed intact very
well for me, though it seemed to work fine for David, the cook).

Posted to CHILEHEADS DIGEST V4 #126 by Brent Thompson
brent@hplbct.hpl.hp.com on Sep 17, 1997