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  Added: May 25, 2006  •  Visited (269)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
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.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Meat & Poultry » Lamb
    Dish » Main Courses

     

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