Saturday, August 30, 2008

Lamb Kabas with Parsley and Dill

Makes about 12 patties

Ingredients:
500g Ground Lamb
1 onion chopped
4-5 cloves of garlic
2 tsp paprika
1 cup fresh breadcrumbs
1 egg
1 cup chopped flat leaf parsley
1 cup chopped dill
salt to taste
2 tbsp olive oil

Method:
  1. Make fresh breadcrumbs by grinding bread slices in a food processor. You can use whatever kind of bread you like or have at home. Make crumbs until they are smooth, fine and consistent. Remove crumbs and place in large bowl.
  2. In the food processor blend the onion until it is smooth. Do not add any water to it. There is enough liquid in the onion. Add the garlic cloves and continue blending.
  3. Wash and chop up the herbs so that you have a total of 2 cups of herbs. Add to the breadcrumbs.
  4. Add the onion mixture to the bread + herb mixture.
  5. Add the ground lamb and mix everything together until it is evenly distributed.
  6. Add the salt and the paprika and remix.
  7. Add the egg and blend with the rest of the mixture.
  8. Wet your hands and dive the mixture into 12 patties.
  9. Heat the oil in a pan and fry the patties in 2 batches on MEDIUM HIGH heat for 2-3 minutes until brown on one side. Flip and cook on the other side until it is brown. When browning is complete. move the patties with a spatula from the pan to a baking dish. Repeat the steps with the remaining patties.
  10. Cover Baking dish with aluminium foil and put in the oven at 300C for about 15 minutes to finish cooking.
  11. Serve hot.

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