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Turkey Chappali Kebabs
From "At Home with Madhur Jaffrey"

2 Tbsp plain yogurt
1 lb ground turkey (pref dark and light meat mixed)
3/4 tsp salt
1 Tbsp whole coriander seeds and 1 tsp whole cumin seeds crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin
1/4 cup finely chopped fresh mint
1/2 tsp crushed red pepper flakes
1 tsp fresh ginger, peeled and grated
5 Tbsp olive or canola oil

Spoon yogurt into a small sieve and set over a cup to drain. Ten min will do but longer doesn't hurt. Put drained yogurt and all ingredients EXCEPT FOR OIL in a bowl and mix well. Cover and refrigerate at least 1 hour and as long as 24 so that flavors meld. Divide the meat into six portions and form balls. Flatten the balls to make six 3 1/2 in clean edged patties.
Heat oil in large frying pan over medium high. When hot, put in as many patties as will fit easily and fry about 1min (or less) on each side until browned. Turn heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when patties are pressed. Make all patties this way and serve hot.

Makes 6 patties
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