Category : Lamb
Author : Sephardic
Hits : 4080
Date : 14/07/2002
2 lb Boneless lamb steak, cut into 1-in cubes 3 medium Onions, quartered 1 tsp Salt 1 tsp Ground cuminseed 1/4 tsp Pepper 1/4 cup Cognac, arak, or dry red wine
1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat.2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Broil over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. In modern homes gas or electric broiler will do very well.Serve warm w/other Afghan foods.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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