Have you ever felt that you know how to cook something, but never actually cooked it? Well, that is what I thought about Lola Kabob. I had seen people cook it and knew the ingredients but never really cooked it until recently when my mother inlaw was cooking it and I helped her. On my first try, they came out good but the texture was a little like cheese puffs because I grinded the meat too much. This recipe is tested and I guarantee you will not have to explain the cheese puff texture to anyone!
Ingredients
1/2 pound of lean beef/lamb or veal
1 large onion, whole
1 large potato. whole
1 serrano pepper, whole
1 cup chick peas, cooked
1/2 cup chick pea flour
3 Eggs
1 tablespoon coriander powder
1 1/2 teaspoon black pepper powder
1 teaspoon red pepper powder
Salt to taste
Oil as needed
In a pressure cooker, put a cup of water with the chunks of meat, onion, potato and serrano pepper, and let it cook for 12-15 minutes or until the meat is tender. Let the pressure out, open the top and let it cook on medium heat for about 5-8 minutes until all the water is soaked.
Put the cooked meat in a food processor and grind it for 1-2 minutes or until the meat is ground up with no big chunks. You can also use a meat grinder but I like how it comes out even in the food processor. Take the meat out in bowl, add the cooked onion, potato, serrano pepper in the food processor and grind until smooth. Add the mixture to the meat along with eggs,chick pea flour, spices and salt, and mix well with your hands so that you can crush any big chunks. It is very important that there are no big chunks . Also, every ingredient besides the eggs, flour and spices must be cooked before it goes inside the mixture. If you mixture is too watery just add some more flour. As long as you can make little rocket shapes kabobs and add it to the oil you will be fine. The kabob will take shape once it is added to hot oil.
Fill a deep frying pan or deep fryer with oil and heat on high heat. There should be enough oil to deep fry these. Wet your hands with water and take about 1 table spoon of the mixture in the palm of your hand, roll it with both hands until you get a long rocket shape (it should be about 1 and half inch long and 1/4 inch thick) and add to the oil. Cook on meduim-high heat for 6-8 minutes or until brown.
Serve with fresh bread, french fries, a salad of onion, tomatoes and lime, and a side of chutney.
Nooshe' Jan!
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