Anyone have the Hot, Sour, Salty, Sweet cookbook? I'm daydreaming about a recipe in there
- Thread starter traca
- Start date
sandi-in-hawaii
Well-known member
I do, Traca, but there's only one lamb recipe in there, Hui Beef Stew with Chick Peas
It's a beef recipe, that says you can substitute the beef chunks with lamb.
In the index, it's the only thing under lamb. I did page thru the Beef, Pork, and Poultry sections, as well as the Street Food section to see if I could find any reference to "slippers", but didn't see anything.
Maybe another one of Alford/Duguid's books?
It's a beef recipe, that says you can substitute the beef chunks with lamb.
In the index, it's the only thing under lamb. I did page thru the Beef, Pork, and Poultry sections, as well as the Street Food section to see if I could find any reference to "slippers", but didn't see anything.
Maybe another one of Alford/Duguid's books?
sandi-in-hawaii
Well-known member
It might be in Mango and Curry Leaves...
I saw a reference to it here. Don't have that book though.
http://culinaryannotations.blogspot.com/2006/11/savouring-books.html
I saw a reference to it here. Don't have that book though.
http://culinaryannotations.blogspot.com/2006/11/savouring-books.html
Like Sandi, I can't find anything like that in the book. Was it ground lamb or?
Now I am interested--pretty sure this is not it, but it does look good.
Nsn
http://seriouslygood.kdweeks.com/2006/09/chapli-kebabs.htmlhttp://seriouslygood.kdweeks.com/2006/09/chapli-kebabs.html
Now I am interested--pretty sure this is not it, but it does look good.
Nsn
http://seriouslygood.kdweeks.com/2006/09/chapli-kebabs.htmlhttp://seriouslygood.kdweeks.com/2006/09/chapli-kebabs.html
Nan, the ingredient list looks very close to the flavors I recall. I'm curious to see
how the Mangoes & Curry Leaves recipe compares. The concept is the same. My friend's mom, since she was cooking for a crowd, ran the lamb slippers under the broiler instead of grilling them.
how the Mangoes & Curry Leaves recipe compares. The concept is the same. My friend's mom, since she was cooking for a crowd, ran the lamb slippers under the broiler instead of grilling them.
Looked inside the book at Amazon and it's called Lamb Slipper Kebabs. You can actually view the
recipe but I don't know if you'll be able to print it or not. Tried googling for it but no luck, but then, I'm not GayR
). Perhaps you know how to print it or someone will be able to find it for you.
http://www.amazon.com/Mangoes-Curry-Leaves-Culinary-Subcontinent/dp/1579652522
recipe but I don't know if you'll be able to print it or not. Tried googling for it but no luck, but then, I'm not GayR
). Perhaps you know how to print it or someone will be able to find it for you.http://www.amazon.com/Mangoes-Curry-Leaves-Culinary-Subcontinent/dp/1579652522
Carlene saves the day! Here's the recipe for Lamb Slipper Kebabs
Let's talk about beautiful moments. Carlene's been lurking on FK for ages. She saw my request, grabbed my e-mail from my blog and sent me a note. Exchanges over the course of the day (and a few computer issues on her end) resulted in finally, the recipe is here. Over and over again, people amaze me.
Thank you Carlene. I hope you come out and play more often!
Smooches~
LAMB SLIPPER KEBABS
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
½ cup chopped tomato
2 teaspoons minced ginger or ginger mashed to a paste
2 green cayenne chiles, minced
about 1 ½ teaspoons salt
½ teaspoons cayenne
1 teaspoon garam masala, or a pinch each, ground cinnamon and cloves, PLUS ½
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
½ cup chopped coriander leaves
¼ cup chickpea flour (besan) OR scant ¼ c Atta flour OR all purpose flour
about 1 c peanut oil, if panfrying 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 ½ 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 bfore you turn
the patties over.
ALTERNATIVELY, heat about ½ 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 ¼ teaspoon freshly ground black pepper.
Let's talk about beautiful moments. Carlene's been lurking on FK for ages. She saw my request, grabbed my e-mail from my blog and sent me a note. Exchanges over the course of the day (and a few computer issues on her end) resulted in finally, the recipe is here. Over and over again, people amaze me.
Thank you Carlene. I hope you come out and play more often!
Smooches~
LAMB SLIPPER KEBABS
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
½ cup chopped tomato
2 teaspoons minced ginger or ginger mashed to a paste
2 green cayenne chiles, minced
about 1 ½ teaspoons salt
½ teaspoons cayenne
1 teaspoon garam masala, or a pinch each, ground cinnamon and cloves, PLUS ½
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
½ cup chopped coriander leaves
¼ cup chickpea flour (besan) OR scant ¼ c Atta flour OR all purpose flour
about 1 c peanut oil, if panfrying 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 ½ 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 bfore you turn
the patties over.
ALTERNATIVELY, heat about ½ 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 ¼ teaspoon freshly ground black pepper.
sandi-in-hawaii
Well-known member
I've been trying to figure out how to print from the Amazon "Look Inside" feature...
They won't let you print directly from the page, and you definitely can't cut and paste the text from there.
I have copied print screens (alt-Print Screen), then paste into a Word document. Enlarge it so that it's visible. The picture quality is not good, it's kinda blurry, but it's good enough to read the recipe.
Then if you try it and it's a keeper, I'd just type it into a Word doc for permanent storage smileys/smile.gif
They won't let you print directly from the page, and you definitely can't cut and paste the text from there.
I have copied print screens (alt-Print Screen), then paste into a Word document. Enlarge it so that it's visible. The picture quality is not good, it's kinda blurry, but it's good enough to read the recipe.
Then if you try it and it's a keeper, I'd just type it into a Word doc for permanent storage smileys/smile.gif
florisandy
Well-known member
Here's a similar one that I made for your backburner... Persian Ground Meat and Onion Kebabs
(Kebab Kubideh)
See image for Saveur's recipe (they moved it).
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85393
http://www.saveur.com/article/Food/Persian-Ground-Meat-and-Onion-Kebabs-
(Kebab Kubideh)
See image for Saveur's recipe (they moved it).
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85393
http://www.saveur.com/article/Food/Persian-Ground-Meat-and-Onion-Kebabs-
marsha-tbay
Well-known member
Thank you, Traca and Carlene, this sounds good
marsha-tbay
Well-known member
Thank you for this link, Sandy! mmmmmm