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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Cocktail Kabobs

Share
avatar
Lobo
Moderator
Moderator

Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Cocktail Kabobs

Post by Lobo on Tue Feb 02, 2016 11:32 pm


Cocktail Kabobs

Be the first to Write a Review
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  

Related Recipes



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).

Related Tips


    Current date/time is Tue Nov 21, 2017 5:19 pm