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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cocktail Kabobs

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cocktail Kabobs Empty Cocktail Kabobs

    Post by Lobo Tue 02 Feb 2016, 9:32 pm

    Cocktail Kabobs Img68l
    Cocktail Kabobs
    Cocktail Kabobs Translucent
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    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Servings: 8
    This kabob recipe comes from the Muslim community in Agra, the home of the beautiful Taj Mahal. The kabobs may be made larger and served as a main dish.






    • 86

    Ingredients:


    • 2 Tbs. vegetable oil
    • 1 cup finely chopped yellow onion
    • 1 lb. ground beef, lamb or goat
    • 1 1/2 tsp. garam masala or ground cumin
    • 1 tsp. salt, or to taste
    • 1/8 tsp. ground cloves
    • 1/4 cup finely chopped fresh cilantro
    • 4 fresh mild green chilies, such as Anaheim,
        minced
    • 1 egg
    • 1 slice white bread, crusts removed
    • 2 Tbs. milk
    • Hot and spicy tomato chutney for serving  

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    Cocktail Kabobs Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.

    Directions:

    In a large nonstick fry pan over medium-high heat, warm the oil. When hot, add the onion and cook, stirring often, until it turns caramel brown, about 9 minutes. Transfer to a bowl and add the meat, garam masala, salt, cloves, cilantro, chilies and egg.

    In a small bowl, soak the bread in the milk for 1 minute, mash it to a pulp and add it to the meat mixture. Mix thoroughly, preferably with your hands, kneading the mixture until it is uniformly smooth and silky. Divide the mixture into 4 equal portions, then make 8 balls with each portion. (If necessary, dip your fingers in water to prevent the meat from sticking to them while you make the kabobs.)

    Heat 2 large nonstick fry pans over high heat until hot. Place 16 kabobs in each pan. Reduce the heat to medium-high and fry, shaking the pan and turning the kabobs, until they are cooked through and browned all over, about 8 minutes. If necessary, reduce the heat to medium during the last few minutes of cooking.

    Serve hot, warm or at room temperature with the chutney.
    Adapted from Williams-Sonoma Savoring Series, Savoring India, by Julie Sahni (Time-Life Books, 2001).

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