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FOR THE OVEN ROASTED GOOLAR KEBAB
Wash lamb mince and drain thoroughly. Wash dal and soak in one cup of water for an hour. Drain and place with mince in a deep vessel. Add green cardamoms, black cardamoms, cloves, cinnamon, bay leaf, salt and approximately one and half cups of water. Let it boil, cover and simmer till dal is completely cooked. Increase the heat and dry roast the mixture till completely dry. Remove from heat, cool and remove the whole spices. Mash well. Beat the egg and mix into the minceMixed well and keep aside. Remove stems, wash, de-seed and chop green chillies. Clean, wash and roughly chop coriander and mint leaves. Wash raisins and pat them dry. Remove inner white coating from orange rind and slice thinly. Grind together mint, coriander, green chillies, raisins and salt to taste. Add dry mango powder, orange rind and sugar. Stuffed in Meat Balls and wet hand, shape meat mixture into Small meatballs. Place meatballs in a 15 x 10 x 1 inch baking pan. Bake in a 375 degree oven for 15 to 20 minutes or until done.
FOR THE BLACK OLIVE HERBS TOASTED PAPPARDELLE PASTA
Lightly fry onions, garlic and bell pepper in oil in large saucepan for 5 minutes. Add eggplant and zucchini and fry another 5 minutes. Stir in tomato juice and water. Mix well, bring to boil, and add rest of ingredients (except pasta). Season to taste with salt and ground black pepper. Simmer for 10 minutes. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and add vegetable mixture to the pasta.
FOR THE MEXICAN ROASTED TOMATO AND BELL PEPPER SALSA
Toss Tomatoes, bell pepper, onion, and garlic with oil in a shallow Baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes. Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt .
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