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Kakori kabab (Indian ground lamb shoulder)

20stone20stone Posts: 1,481
edited March 10 in EggHead Forum
Switching up creatures today, and came home with a former lamb shoulder. Most tandoor preps for lamb shoulder sit in marinade (to tenderize) for 7 - 8 hours, and I am not a patient man, so I fed it into the LEM and made “mince”. 



Phallic humor aside, these turned out awesome. As a bonus, I now have a fridge capable of holding 3 foot skewers, and have a couple more for tomorrow. 



Served with saag (sans ghee, since we are on the plan).

Recipe:


We we skipped the gram flour and egg (per the plan) but didn’t need the extra binder.  We are doing this again soon. 
LBGE since 2008 and a MM from 2016
Karubeque C-60 Dishwasher (when time is no object)
Owner of multiple large scale refrigeration devices (sometimes too many)
Vertically integrated BBQ and charcuterie operator, for recreational use only
Elicitor of secrets from goats through unconventional methods
Sourdough bread enthusiast

Houston, TX

Comments

  • calikingcaliking Posts: 11,125
    Dude. Extra credit fo shizzle.

    I'm not such a fan of those long marinades in an acidic medium that many Indian/Pakistani recipes call for. The meat turns into mush. And not such a fan of the binders (besan, wheat, eggs, etc) because again, the texture of the kabab suffers. So, you made the right call(s).

    One of the best learning points I picked up from our hog adventures has been to knead the meat to release the myosin and make the mix tacky. No binders needed after that. 

    Again, those look fabulous. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • gdenbygdenby Posts: 5,942
    Looks good.

    Excuse my ignorance, but what is LEM?
  • 20stone20stone Posts: 1,481
    caliking said:
    One of the best learning points I picked up from our hog adventures has been to knead the meat to release the myosin and make the mix tacky. No binders needed after that. 
    Absolutely. The pig lessons I used were that (kneading the grind) and getting the meat really cold (almost frozen) before grinding, particularly since my second grind was super fine. 

    gdenby said:
    Excuse my ignorance, but what is LEM?
    Sorry for speaking in code. LEM is a manufacturer of meat processing products including grinders and stuffers.  In this case, I was referring to my grinder:
    http://www.lemproducts.com/product/big-bite-grinder-8-head-size/butcher-meat-grinders

    For those at home, this was super easy (if you have a meat grinder) and the flat skewers sit right in the felt.
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • R2Egg2QR2Egg2Q Posts: 1,982
    Looks great! Adding to my to do list.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • nolaeggheadnolaegghead Posts: 26,699
    edited March 11
    Awesome, John.  Fleurdelirious went to DC last week and hooked up with some old friends who live there (from here) and he is in NOLA for work tomorrow and coming over for dinner, so I think I'll throw this out as part of a "lamb 2 ways" theme, and do some whole meat kababs.

    Other option was some fresh blackened gulf filets with crawfish crab topping, which is a lot easier but I'm not one to take the short road.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • bgebrentbgebrent Posts: 16,502
    Beautiful cook.  I'd devour that.  
    Sandy Springs & Dawsonville Ga
  • Nice! 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • 20stone20stone Posts: 1,481
    Awesome, John.  Fleurdelirious went to DC last week and hooked up with some old friends who live there (from here) and he is in NOLA for work tomorrow and coming over for dinner, so I think I'll throw this out as part of a "lamb 2 ways" theme, and do some whole meat kababs.
    I'd love to hear how it goes for you if you try it.  One other note, for the onions, we didn't have time to make "fried onion paste", and just suateed (and chilled) some diced onion, and ran it through withthe meat and spices on the second grind. Piece of cake all around. I haven't worked this little to cook something this good in awhile. 
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • On the list for sure
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • calikingcaliking Posts: 11,125
    So if you use raw onions in that kind of mix, they will typically release a fair bit of water. And the meat doesn't stay together well. 

    Either saute the onions first, or make sure you squeeze out as much water as you can , before adding to the meat mix. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CPARKTXCPARKTX Posts: 1,859
    Nice work...looks great.
    LBGE & SBGE.  Central Texas.  
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