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Kakori kabab (Indian ground lamb shoulder)
20stone
Posts: 1,961
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.
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.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Austin, TX
Comments
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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 2013A happy BGE family in Houston, TX. -
Looks good.
Excuse my ignorance, but what is LEM?
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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.gdenby said:Excuse my ignorance, but what is LEM?
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.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Looks great! Adding to my to do list.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
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.
______________________________________________I love lamp.. -
Beautiful cook. I'd devour that.Sandy Springs & Dawsonville Ga
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nolaegghead said: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.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
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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 2013A happy BGE family in Houston, TX. -
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