Friday, September 17, 2010

Kebab of lamb

Products:450 g passed through a meat grinder lamb (shoulder blade)1 medium onion1 pod of green chilli3 cloves garlica piece of green ginger, 2.5 cm1 fresh mild tomato go 1st. tablespoon tomato paste or ketchup1 tbsp. tablespoon fresh coriander1 / 2 tsp cumin1yaytso1 tbsp. tablespoon lemon juice2st. tablespoons breadcrumbsSalt and pepper to taste

Mince lamb, onion, tomato, garlic, ginger, chilli and coriander. (If you do not have grinders, all products can be finely chopped.) Add all remaining ingredients except eggs and mix well stuffing his hands, then type in the egg. Take a full dessert spoon of stuffing and roll up your hands smooth ball, then give it a sausage shape, place on foil and cook in the oven for 15 minutes on each side. From cooked meat sausages should get 09.10. Kebabs can be served as a snack with a tomato and mint sauce as a main dish - fried potatoes, peas or green beans. Summer as a side dish a very good use of fresh vegetable salads.Cooked minced sausages can be frozen.

Tips:Stuffing should not be too wet to count yuski not cracked.Desired texture can be obtained by adding the stuffing of bread crumbs or pea flour.Kebab cooked without foil, obtained dry. Foil does not flow out fat and keeps a juicy kebab.If the kebab grill without the foil, they occasionally need sprinkled with vegetable oil.

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