AFGHANI GROUND LAMB KEBABS OR KOFTAS In the simplest form, koftas consist of balls of minced or ground meat - usually beef or lamb mixed with spices, herbs and onions. In India, Turkey and Iran, koftas, keftas or kaftas are usually made with lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixture of both. In India, vegetarian varieties, like lauki koftas and shahi aloo and other veggie koftas, and paneer koftas are very popular, as religious beliefs generally forbid consumption of meat. In India, Iran, Baluchistan and Pakistan, koftas are served in spicy gravy and the dry versions of koftas are considered to be kebabs. In South India, West Bengal and parts of the Punjab fish and shrimp koftas are found and usually served in a spicy sauce. I have eaten koftas and kebabs in many countries and every variety of kofta was unique in flavor, aroma and texture. However, the simplest kebab was Afghani ground lamb kebab with simple seasonings and spices. Interestingly, these kebabs were very similar in taste and texture to the ones I enjoyed in Morocco. From the very first bite and the burst of aroma, I knew immediately that I have to be on a mission to search for this recipe. I have been making these lamb kebabs for a while and I feel confident in sharing this great recipe with my foodie friends. Ingredients: ¼ cup bulgur - Dalhia · 4 cloves garlic paste 1 tsp. salt 1 lb. ground lamb 3 tbs. finely chopped green onions 1 tbs. chopped fresh coriander 1 tbs. chopped fresh mint 1 tbs. ground coriander 1 tsp. ground cumin 1/2 tbs. ground cinnamon 1/2 tsp. ground allspice 1/4 tsp. deghi mirch 1/4 tsp. ground ginger ½ tsp. coarsely ground black pepper Method: Put the bulgur in a small bowl and add 1/2 cup of water. Let it sit for half an hour or so, then drain off any unabsorbed water. Next in a mixing bowl add the ground lamb, garlic paste and continue to mix well while adding salt, green onions, fresh coriander, fresh mint, ground coriander, cumin, cinnamon, allspice, deghi mirch and ground ginger. Finally add the bulgur and the black pepper. Continue to mix with your hands until lamb mixture is well blended. Using wet palms with water form the lamb mixture into 20 balls and then slightly flattening them into 2” oval kebabs. Place the kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours. Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook the kebabs on the preheated grill, turning occasionally and brush with a little olive oil and grill for a few minutes on each side until brown and crisp outside slightly pink and and juicy on the inside or until the meat is cooked to your desired liking of doneness. These kebabs may be cooked in a preheated oven or pan fried in a pan to your liking. Serve these succulent kebabs with a Yogurt Mint chutney, spring onions, cucumbers, tomatoes and lemons. Pita bread or Naan goes well on the side.
Posted on: Wed, 12 Mar 2014 02:39:59 +0000
Trending Topics
Recently Viewed Topics
© 2015