Sheik Babani Recipes

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

SHEIK EL MAHSHI (LAMB STUFFED IN AUBERGINES CASSEROLE)

Steps:

• Preheat oven to gas mark 6/400F/200°C.
• Wipe clean the aubergines and leave the neck on.
• Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
• To prepare the stuffing:.
• Heat the butter in the same pan, add in the onions and fry them till brown.
• Add the minced meat, season with the spices and salt and pepper and give it a good mix.
• Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
• Split each aubergine lengthwise from one side.
• Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
• Sprinkle any remaining stuffing over the aubergines.
• To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
• Now carefully (do not want to upset the stuffing!) pour the sauce over the stuffed aubergines.
• Top each aubergine with a slice of tomato.
• Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
• Remove from oven and serve hot with rice.

TAPSILOG

Steps:

• Whisk the lemon juice, soy sauce, oil, oyster sauce, garlic, brown sugar and pepper together in a large bowl. Add the beef and massage the marinade into the slices for about 15 seconds. Set aside to marinate for about 15 minutes while you prepare the rice and eggs.
• Meanwhile, cook the rice in a small saucepan with a tightly fitting lid according to package directions. Heat a large skillet over medium heat. Add oil to coat the bottom of the skillet. Crack the eggs into the skillet and cook until the whites are set and the yolks are still soft, 3 to 4 minutes. Remove the eggs from the skillet and set aside.
• Place the skillet back over high heat for 1 minute. Add the meat and marinade. Sprinkle with the salt and cook until the liquid is reduced by half, about 2 minutes. Serve the meat over the rice with the eggs on the side.