Kofta kabaub surkh shuda

Kofta kabaub surkh shuda

Fried ground lamb kebab

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg boneless stewing lamb
2 onions, chopped
110g yellow split peas
2 teaspoons salt
3 tablespoons coriander leaves, chopped
1 garlic clove, chopped, (optional)
1/2 teaspoon Garam masala
1 egg, beaten
salt and freshly ground black pepper, to taste
35g wholemeal flour
oil, for pan-frying
4 potatoes, peeled and cut into wedges

For serving

Quantity Ingredient
2 Lawash, (optional)
lemon or lime wedges
coriander leaves

Method

  1. Cut the lamb into cubes and place in a saucepan with 500 ml water. Add 1 chopped onion and bring slowly to the boil, skimming when necessary. Cover and simmer for 30 minutes.
  2. Rinse the split peas and add them to the pan with the salt. Cover and cook for a further 30 minutes, or until the lamb and split peas are tender and the water has been absorbed. Leave the lid off the pan and cook over medium heat for a few minutes to evaporate some of the moisture.
  3. Allow to cool a little, then stir in the remaining chopped onion, and the coriander and the garlic, if using. Pass the mixture through a meat grinder using a fine screen, or process in a food processor using a steel blade.
  4. Turn the mixture into a bowl and leave until cold. Mix in the garam masala, egg, and salt and pepper to taste. Add enough flour to make a manageable paste.
  5. Using moistened hands, shape about 2 tablespoons of the paste at a time into sausage shapes about 10 cm long.
  6. Heat enough oil to cover the base of a frying pan to a depth of 5 mm. Fry the kabaubs in batches until golden brown on all sides. Drain and keep hot.
  7. While the kabaubs are cooking, deep-fry the potatoes in another pan until golden brown and cooked through. Drain.
  8. To serve, arrange the kabaubs on one lawash placed on a platter; garnish with lemon or lime wedges and coriander. Top with the second lawash and arrange the potatoes on another platter.
  9. If not using the lawash, arrange the kabaubs, potatoes and garnishes on a platter and serve with another flat bread.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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