Recipe - Pasande Kabob

1 teaspoon Pepper, red, powder
(cayenne)
3 Cardamom, black
1 Cinnamon sticks (up to 2)
1 teaspoon Pepper, black, ground
1 teaspoon Garlic, minced
1 teaspoon Ginger, minced
1 teaspoon Fennel seeds
Salt to taste
2 tablespoon Ghii
500 g Dahi (yoghurt), creamy (or
sour cream)
10 Lamb steaks (100 gms tender
meat each) (up to 12)
1 Piece hing (asafoetida),
mixed with:
One fourth cup Hot water
More ghii for browning the
meat??
1 teaspoon Kashmiri garam masala (up to
2)
Blanched, cut or sliced up almonds for
garnish

(from the Kashmiri book in India)

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.

Posted to CHILEHEADS DIGEST V3 #191

From: Brent Thompson brent@hplbct.hpl.hp.com

Date: Thu, 19 Dec 1996 19:24:22 0800