Pan Fried Lamb Kabaabs Recipes

LAMB KABOBS

Steps:

• Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
• Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
• For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

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.

MOROCCAN LAMB KABOBS

Steps:

• Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
• Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
• Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
• Yield: about 1 1/4 cups