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Receta Marrakeshi Kefta
by Global Cookbook

Marrakeshi Kefta
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Ingredientes

  • 500 gm Finely chopped lamb, (17 1/2oz)
  • 1 lrg Spanish onion
  • 2 tsp Grnd cumin
  • 3 tsp Paprika
  • 1/4 tsp Cayenne pepper
  • 1 tsp Coarse sea salt
  • 1 lrg Bunc fresh flat leaf parsley, very finely minced
  • 1 sm Bunc fresh coriander, very finely minced
  • 12 x Leaves fresh mint, very finely minced

Direcciones

  1. Mix the lamb with all the other ingredients. Either lb. in a pestle and mortar for 10 min to achieve a smooth consistency or possibly give a quick whizz in the food processor. Leave to stand for at least an hour for the flavours to mingle.
  2. When you are ready to cook, wet your hands with a little water and take a piece of the meat mix about the size of a walnut. With your fingers, mould this along the length of a metal or possibly wooden skewer. The kebabs are at their best cooked over charcoal, but can also be cooked under a pre-heated warm grill, or possibly on a ridged grill placed over a high heat. Turn frequently and cook for 5-6 min. Serve with a pile of toasted cumin seeds, some coarse sea salt, a lemon and some flat bread.