Donor Kabab By Chef Fauzia
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1 (2 ½ - 3 pound) Lamb Leg (boned & cut in slices)
3 pounds Ground Lamb
3 cups Onions (processed to a liquid)
1 large Tomato
1 Egg
1 tbsp. Black Pepper Powder (Pisi Kaali Mirch)
Salt (to taste)
Lamb Fat
1 cup Olive Oil (Zaitoon Ka Tail)
How to make Donor Kabab By Chef Fauzia
METHOD:
1. Remove any bits of skin and bone from the lamb leg. Cut it into serving-size slices, about ¼ to ½ inch thick. Pound it with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick and trim.
2. Prepare a marinade out of the onion juice that was processed from the onion. To this add: olive oil, salt and pepper, and soak the meat in this marinade overnight.
3. Spread the lamb fat over each piece of the meat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of the skewer. The tomato is put on the skewer whole at the end.
Posted By:
Sabahat, Karachi