Tag: South Asian
Lamb Seekh Kabobs
Lamb Seekh Kabobs
Like many South and Western Asian countries, Pakistan has their version of ground meat kababs. Seekh kabobs consist of heavily seasoned ground lamb or beef formed around skewers. They can be either grilled or broiled, only taking 10-12 minutes to cook. Serve the kabobs with cucumbers, tomatoes, yogurt sauce, and parathas.
Equipment
- metal skewers
Ingredients
- 1 lb ground lamb or ground beef
- 1/2 medium red onion finely chopped
- 1 cup cilantro finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 2 bird’s eye chilies finely chopped
Spice Blend
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 whole clove
- 1 bay leaf
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tsp salt
- 1 tsp sugar
Instructions
- Grind the whole spices in a spice grinder. Combine with the rest of the spices.
- Mix together all of the ingredients. Let rest in the refrigerator for an hour.
- Depending on the size of the kabobs you’re looking for, portion out the lamb into 4-6 servings. Thread the wads of the meat onto a metal skewer. Turn on your oven’s broiler. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil the lamb kabobs for 6 minutes a side. Let rest for 5 minutes.
Bangladeshi Fried Rice
Bangladeshi Fried Rice
While this looks simple and basic, and it is, it’s honestly one of the best fried rice recipes that I’ve eaten. With rice being the main staple in Bangladesh, it is eaten with every meal, including breakfast. Add in vegetables, chicken, or sausage to the rice to make this a main course.
Ingredients
- 1/4 cup vegetable oil
- 6 dried red chilies
- 1 large white onion sliced
- 3 large eggs beaten
- 3 cups day old cooked rice
- 2 tsp salt
- 1/4 cup cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the dried chilies for 1 minute. Remove from the pan and save.
- Add in the onions. Cook for 6-8 minutes until browned.
- Salt the onions.
- Add in the eggs to one side of the pan and scramble.
- Add in the rice, making sure to break up all of the clumps. Fry for 5 minutes.
- Turn off the heat. Stir in the cilantro and the fried red chilies.
Mustard Green Chili Shrimp
Mustard Green Chili Shrimp
This is the first Bangladeshi recipe on Stoned Soup! The food of Bangladesh is influenced by Persian, Turkish, Arabic, and obviously Indian cuisine. Being on the coast of the Bay of Bengal, fish and seafood is the main source of protein in Bangladesh. Bhapa chingri, aka mustard green chili shrimp, is a popular and easy to prepare dish. Shrimp are marinated in ground mustard, green chilies, chili powder, and turmeric. The shrimp are then steamed in the same bowl that they have been marinating in. Serve the shrimp with steamed rice.
Servings: 2
Equipment
- mortar and pestle
- metal bowl
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tsp brown mustard seeds
- 1 tbsp water
- 1/4 cup white onion finely chopped
- 2 green chilies finely chopped
- 1/2 tsp red chili powder
- 1/4 tsp turmeric
- 3 tbsp mustard oil or olive oil
- 1/2 tsp salt
Instructions
- Grind the mustard seeds in a mortar.
- Mix the mustard seeds with the onions, chilies, chili powder, turmeric, salt, oil, and water.
- Add in the shrimp and marinate for 15 minutes.
- Bring water to a boil in a large pan with high edges.
- Place the bowl with the shrimp in the boiling water. Place a cover on the bowl.
- Steam the shrimp for 10-15 minutes, depending on the size. Give in a stir every few minutes to ensure even cooking.
