Try this Davids Shami Kabob recipe, or contribute your own.
(Bhopal, 1970)> Mix together both the above mixtures and cook with a little water about 1 hour (remember, were talking about tough village goats and lambs, not baby lamb). When meat is done and water is gone, grind this meat very finely. Mix ground cooked meat with remaining ingredients, form into patties, and fry in ghii until browned. (As I recall, these havent stayed intact very well for me, though it seemed to work fine for David, the cook). Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
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