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Punjabi Kebabs
Best of Pakistani & Indian Cooking and Cuisine

Lean ground beef: 2 lbs.
Chopped onions: 2
Peppercorns: 10
Cinnamon sticks: 1
Cardamom pods: 5
Cloves: 8
Ginger powder: 1 tsp.
Crushed red pepper: 1 tsp.
Salt: 1 tsp. or to taste
Egg beaten: 1
Oil: 3 tbsp.
Water: 3 cups
Chopped fresh coriander (cilantro): 1 tsp.
Parsley and lemon wedges for garnish.

Put all the ingredients except the egg, oil and flour in a large pan, bring to
boil then simmer till the water is gone and meat is tender, with occasional
stirring. Drain and discard any excess liquid and let the mixture cool.
Puree the mixture to a smooth paste then mix in the egg and divide into
12 balls. Then flatten the balls into about 2 inch thick round kebabs.
Heat the oil. Dust the kebabs with a dab of flour and fry for about 5
minutes on each side till brown on all sides.
Serve rightaway with cucumber-in-yogurt.
Serves 4.

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