Pasande Kabob

The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.

• 1 tsp. pepper, red, powder (cayenne)
• 3 cardamom, black
• 1-2 cinnamon sticks
• 1 tsp. pepper, black, ground
• 1 tsp. garlic, minced
• 1 tsp. ginger, minced
• 1 tsp. fennel seeds
• salt to taste
• 2 Tbs. ghii
• 500 gms dahi (yoghurt) - creamy (or sour cream)
• 10-12 lamb steaks (100 gms tender meat each)
• 1 piece hing (asafoetida), mixed with 1/4 C. hot water
• more ghii for browning the meat
• 1-2 tsp Kashmiri garam masala
• blanched, sliced almonds for garnish

1. Blend together the spices with dahi and ghii and fry.
2. Pound lamb steaks to flatten, and cook in the dahi on medium heat, turning occasionally.
3. When all liquid is absorbed and steaks are tender, sprinkle with hing water.
4. Brown meat well on all sides in ghii, then sprinkle with garam masala and almonds.