Khobani (Sweet Mutton Cutlets)

Ingredients

• Mince two pounds lean meat very fine
• sufficient oil to make it stick together

Method

1. 1

   Mince two pounds lean meat very fine, in which mix sufficient oil to make it stick together.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 122. The excerpt below is the record exactly as published.

Khobani (Sweet Mutton Cutlets) Khir Halva Sohan (Rice and Milk) (Saffron Cakes) Mo-Rubba Phul-Parouth (Preserved Fruits and Rich Wheaten Cake) Numak Cha (Salt Tea) 295 BANQUETS OF THE NATIONS Kalach. (Wheat Meal Scones.) Prepare a nice dough with four pounds of rough wheat meal, two ounces of butter, a little salt, and three ounces of German yeast, and sufficient water so that you can handle it ; add more water if too thick, and more meal if too thin. Put it in a deep can, and keep in a warmish place for an hour to rise ; then knead it well. Form into round balls, clap them flat with the hands, and make a hole in the middle ; slip on to sheets of iron, and set for another hour to rise ; then bake in a good oven. Kabak. (Quails.) Take six quails, remove the heads, tails, and legs, then cut them in two. Put one pound of oil in a pot and bring to the boil ; in this put two large finely shred onions ; cook till red ; then place to the one side. In the same oil brown the pieces of quails on both sides, then put in a cupful of water and a cupful of curd, the onions, one teaspoonful of salt, a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander, a pinch of saffron, a teaspoonful of cardamoms, and three or four pieces of green ginger. Cover closely, bringing all to the boil ; then simmer gently until the quails are cooked. Add more water if necessary, and keep them from charring. Gosfand. (Lamb.) Take two pounds of lamb cut in two-inch pieces. Put half a pound of oil in a pot, and bring to the boil. 296 KASHMIR (Mussulman) In this put two large finely shred onions, and cook till red ; place to the one side. In the same oil brown the pieces of lamb on both sides, put in two cupfuls of water, the onions, one teaspoonful of salt, half of a shred red chilli, a teaspoonful of cinnamon, a teaspoon- ful of coriander, one or two pieces of green ginger, and half a dozen cardamoms. Cover closely, bringing all to the boil, then simmer gently until the meat is cooked ; add more water if necessary, and be careful to keep the meat from charring. Ahu. (Venison.) Take two pounds of lean venison, cut in two-inch pieces, and wash thoroughly. Put half a pound of oil in a pot, and bring to the boil ; in this put two large finely shred onions, and cook till red, then place to the one side. In the same oil brown the pieces of venison on both sides, put in a cupful of water and a cupful of curd, the onions, one teaspoonful of salt, a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander, a teaspoonful of sugar, half a teaspoonful of cloves, the juice of a lemon, three or four pieces of green ginger, and two preserved quinces cut in quarters. Cover closely, bringing all to the boil, then simmer gently until the meat is cooked. Add more water if necessary, and be careful to keep the meat from charring. Khobani. (Sweet Mutton Cutlets.) Mince two pounds lean meat very fine, in which mix sufficient oil to make it stick together

Cook this with the app: pantry check, scaling, and the assistant.