Pan Fried Lamb Kabaabs Recipes

DEEP-FRIED LAMB KABAAB PATTIES

Steps:

• 1. Place the lamb, dal, ginger, garlic, onion, both cardamoms, cinnamon, cloves, and water in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully remove the lid and cook over medium-high heat, stirring, until the lamb is completely dry, about 7 to 10 minutes. Let cool and remove all the whole spices.3. In a food processor, process the green chili peppers until minced. Mix in the cooked lamb, egg, coriander, and black pepper, and process to make a soft dough that can hold its shape, about 15 seconds. Shape into 16 to 20 2-inch patties and set aside.4. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Fry the kabaabs, as many as the wok can hold at one time without crowding, turning a few times with a slotted spatula until golden and crispy on all sides, about 5 minutes. Drain on paper towels. Transfer to a platter and serve hot.VARIATION: Instead of a pressure cooker, place all the ingredients in a large pot with an extra 1/2 cup of water and cook over medium-high heat the first 3 minutes and then over medium-low heat until the lamb and dal are soft and completely dry, about 45 minutes. Let cool, remove the whole spices, and continue from Step 3.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

PAN FRIED LAMB KABAABS

Steps:

• 1. Fold the cheesecloth twice, so you have a 5- to 6-inch square with 4 layers. Place the bay leaves, peppercorns, cloves, cinnamon, and both kinds of cardamom pods on top. Tie the seasoning pouch closed with kitchen string. Crush the contents lightly with a pestle or meat pounder to coarsely break all the spices.2. Prepare the ginger-garlic paste, and place in a large nonstick pan along with the lamb, seasoning pouch, water, and salt. Bring to a boil, and boil over high heat about 5 minutes. Reduce the heat to low, cover the pan and cook until all the water has been absorbed and the meat is very tender, 50 to 60 minutes. (If the meat is not tender, add up to 1 cup more water and continue cooking.) Watch carefully that the pan doesn't boil over.3. Let cool, then add the eggs, cayenne pepper, garam masala, 3/4 cup bread crumbs, and cilantro, and mix well. The meat should be completely dry. If not, mix in another 1/4 cup bread crumbs.4. Heat the oil in a large skillet over medium-high heat and fry the lamb pieces, adding as many as the skillet can hold at one time, turning a few times with a slotted spatula, until golden and crisp, about 5 minutes. Drain on paper towels and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.