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Ingredientes
- 1 Tbsp. Sunflower or possibly corn oil
- 1 med Onion, roughly minced
- 500 gm Chopped lamb or possibly mutton
- 1 Tbsp. Ginger puree
- 1 Tbsp. Garlic puree
- 1 Tbsp. Coriander leaves and stalks, roughly minced
- 1 x Green chillies, minced, up to 2
- 2 Tbsp. Natural lowfat yoghurt
- 50 gm Pineapple, roughly minced
- 1 tsp Garam masala
- 1 tsp Salt or possibly to taste
Direcciones
- Heat the oil over a medium heat and fry the onions till browned (6-7 min), stirring frequently.
- Put all the ingredients together in a food processor and blend till smooth. The Indian way of smoking can be done by arranging the kabab fold in a large metal bowl or possibly saucepan such which you have a small depression in the centre to hold a small bowl with a little oil or possibly ghee in it. Place a live coal in the bowl and cover the large bowl (that has the kabab mix and the small bowl in it) with a lid.
- Keep it covered for 15 min. The smoky flavour will permeate the meat beautifully. You can, of course, make the kababs without smoking the mix or possibly cook them on the barbecue for the smoky flavour. Mould the kabab mix into small cakes and shallow fry them till browned on both sides.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 594g | |
| Calories 1148 | |
| Calories from Fat 782 | 68% |
| Total Fat 86.9g | 109% |
| Saturated Fat 32.87g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 2573mg | 107% |
| Potassium 1340mg | 38% |
| Total Carbs 20.9g | 6% |
| Dietary Fiber 5.1g | 17% |
| Sugars 10.0g | 7% |
| Protein 70.43g | 113% |
