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If you're looking for a savory dish, these are hauntingly delicious.

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Joined: Jan 11, 2007

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Posted to Thread #24012 at 5:08 am on Mar 15, 2013

I attended a Passover dinner and the host served these. So good!

LAMB SLIPPER KEBABS
From Naomi Dugid (I believe it's from the Hot, Sour, Salty, Sweet book)

These kebabs are from Peshawar. Called CHAPLI KEBAB, meaning 'slipper kebab', they're made of ground lamb and spices and shaped into an oblong.rather like the outline of the sole of a slipper of sandal. They can be grilled or fried.


1 lb. ground lamb

1 cup grated onion or shallots

cup chopped tomato

2 teaspoons minced ginger or ginger mashed to a paste

2 green cayenne chiles, minced

about 1 teaspoons salt

teaspoons cayenne

1 teaspoon garam masala, or a pinch each, ground cinnamon and cloves, PLUS teaspoon each ground cumin and coriander

1 teaspoon coriander seeds, toasted and ground

2 Tablespoons Anardana (dried pomegranate seeds), ground., OR, 1 Tablespoon rice vinegar or cider vinegar

cup chopped coriander leaves

cup chickpea flour (besan) OR scant c Atta flour OR all purpose flour

about 1 c peanut oil, if pan frying the kebabs

Lemon or Lime wedges


Place the meat, onion or shallots, tomato, ginger, chiles, 1 teaspoon salt, the cayenne, garam masala or mixed spices, ground coriander, ANARDANA OR vinegar, chopped coriander, and flour in a food processor and process to
blend well..l-2 minutes. Turn the mixture out into a bowl.

ALTERNATIVELY, combine all the ingredients except the oil and citrus wedges in a bowl and knead thoroughly with your hands to blend all flavors into the meat. Cover and refrigerate for 1 to 12 hours.

IF YOU WILL BE GRILLING OR BROILING THE KEBABS, Preheat a charcoal or gas grill or the broiler.

Divide the meat mixture into 16 portions and shape into oblong patties about 3 inches long, 2 inches wide and less than inch thick.

Grill the patties over a medium flame or broil on a rimmed baking sheet about 5 inches from the heating element, turning once, until well browned on both sides. 8 to 10 minutes. Sprinkle on a little salt just before you turn
the patties over.

ALTERNATIVELY, heat about inch oil in a large skillet over medium-high heat. Panfry the patties, in batches, in the hot oil, turning once, until browned and a little crunchy on both sides.8 to 10 minutes. Sprinkle on a little salt when you remove them from the hot oil. Keep the batches warm in a low oven while. Serves 8

Serve with flatbreads, accompanied by a mixed salad such as Cachoombar (pg. 57). These are also delicious served alongside a simple flavored rice such a Quick Tamarind Pulao with Curry Leaves (pg. 98) or Stir-fried Rice and Dal *(pg96)

OPTIONS: For a brighter green kebab, use chopped scallions(the white and tender green parts) instead of onion .

Substitute beef for lamb if you wish. Increase the ginger to 1 Tablespoon and add teaspoon freshly ground black pepper.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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