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500 gram veal red meat
2 medium boiled potato
2 egg (well beaten)
4 tablespoon breadcrumbs (needed for coating)
2 cloves garlic
1 medium onion (chopped)
1 teaspoon black pepper
1 teaspoon salt (to taste)
1 teaspoon coriander powder
3 1/2 cups of water
cooking oil


Fry the meat in a pressure cooker with half cup of oil, onions, 2 cloves of garlic and a teaspoonful of salt. Then add 3 cups of water in the pressure cooker and cook with the heat on high, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes more.

Now, the mixture cool to room temperature. Grind meat with a blender into a fine paste, but avoid using water.

Use 2 boiled potatoes, 2 eggs, black pepper, bread crumbs and salt and grind into a fine paste. Mix both the paste and the 2 eggs well, using your hands.

Now, tale a small amount of the mixture and roll it back and forth between your hands and the work surface to form a rope about 1 foot in length and 3/4 inch in diameter. Heat the oil and deep fry kebabs till golden brown and lightly crisp and serve hot with sauce or chutney.