Make this dish
That’s all you need to know. Whether you’re missing an ingredient or two, or simply intimidated by the ingredient list, put all those limiting thoughts aside and treat yourself to this remarkable culinary experience.
It’s hands down one of the most incredible meat preparations I’ve ever tasted. If you buckle down and follow my instructions step by step you’ll easily get through the whole process in about one and half hours. One bite of these delicate kababs makes it all worthwhile.
I found the original recipe on Rasa Malaysia and made a few changes to streamline the process and incorporate some healthier ingredients. For example, to avoid doing the same work twice, I blended enough of the core ingredients found in both chutney and stuffing right from the start, then added the few extra ingredients unique to the stuffing. This is and other shortcuts are outlined in my instructions.
Don’t let the list of spices and herbs be intimidating
Rest assured that the dish will still have you licking your lips if you omit a couple ingredients. The first time I made this dish I was missing the Garam Masala altogether, as well as the cardamom pods which I substituted with cardamom powder. The results were every bit as good. The essence of this dish cannot be denied!
- With a quick batch of amaranth, cooked on a base of sautéed onions, lightly seasoned with coriander. It’s the perfect grain to pair with the delicate paté like texture of the pureed lamb. Any other grain would have been far too bulky.
- Along with a side of thinly sliced cucumber dressed with my Mint Yogurt Dressing.
One final aside
If you’re intrigued but pressed for time, the sautéed mixture of meat, lentils, spices and herbs alone is incredibly tasty. That part of the preparation only takes about 15 minutes, and would hardly require rolling up your sleeves.