Deep Fried Lamb Kabaab Patties Recipes

Steps:

• Combine first 7 ingredients in large bowl.
• Add ground lamb and mix well.
• Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
• Heat skillet on medium heat and add 1 tablespoon of oil.
• Add patties and cook for 3 to 4 minutes per side until no longer pink inside.

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
• Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

Steps:

• 1. Place the lamb, dal, ginger, garlic, onion, both cardamoms, cinnamon, cloves, and water in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully remove the lid and cook over medium-high heat, stirring, until the lamb is completely dry, about 7 to 10 minutes. Let cool and remove all the whole spices.3. In a food processor, process the green chili peppers until minced. Mix in the cooked lamb, egg, coriander, and black pepper, and process to make a soft dough that can hold its shape, about 15 seconds. Shape into 16 to 20 2-inch patties and set aside.4. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Fry the kabaabs, as many as the wok can hold at one time without crowding, turning a few times with a slotted spatula until golden and crispy on all sides, about 5 minutes. Drain on paper towels. Transfer to a platter and serve hot.VARIATION: Instead of a pressure cooker, place all the ingredients in a large pot with an extra 1/2 cup of water and cook over medium-high heat the first 3 minutes and then over medium-low heat until the lamb and dal are soft and completely dry, about 45 minutes. Let cool, remove the whole spices, and continue from Step 3.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Stack and cut the tortillas in half to make 24 semi-circles. Working with each half separately, brush with water about 1/2-inch in, along all the edges. Then place 1 1/2 to 2 tablespoons of the samosa filling on one side of the semi circle. Fold the other side over the filling to cover it. Press the edges well to seal in the filling. Repeat with the remaining halves.2. TO FRY: Heat the oil in a wok or skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or when a small piece of the dough dropped into the hot oil rises to the top after 15 to 20 seconds. Place the samosas in the wok, as many as it can hold at one time without crowding, and fry, turning them a few times with a slotted spatula, until crispy and golden on all sides, 4 to 5 minutes. (If the samosas brown too quickly, it means the heat is too high lower it.) Transfer to paper towels to drain, then serve.VARIATION: A similar samosa can be made with little (4-inch) square or round wonton skins. Since the wonton skins are thin and small, do not cut them in half. Each takes only about 1 to 2 teaspoons of the filling and they fry very quickly, in just about 1 minute.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl.
• Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
• Form meat into 12 patties.
• Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
• Heat the oven to broil.
• In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
• Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through.
• Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed.
• To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.

Steps:

• 1. Prepare the chaat masala. Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Cool, then peel and mash. In a large bowl, add the mashed potatoes, ginger, green chili pepper, coriander, fenugreek, ajwain, cayenne pepper, and salt. With clean hands, gently mix everything together. (Don't use a food processor over-mixing will result in glutinous potatoes.)2. With lightly greased hands, divide the mixture into 20 portions and shape each one into a round ball, then flatten lightly to make a smooth patty or an oval.3. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Dip each patty in the beaten egg, then coat well with the cashews. 4. Add the discs into the hot oil carefully with your fingers or a spoon to avoid spluttering. Add as many as the wok can hold at one time without crowding and fry each batch, turning a few times with a slotted spatula, until crispy and golden on all sides, about 1 to 2 minutes.5. Drain on paper towels, garnish with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.