Experiment: Spicy Pork Kebabs
I put this recipe together as an accompaniment to some other Indian dishes I was preparing. It is fairly simple to make, and not really all that wildly exciting, but I thought my readers might like to see it and perhaps give it a try…
- 1/3 lb. ground Pork
- ½ small Onion, minced
- 1 fresh red Chili, finely chopped
- 1 tsp. Coriander seed
- 1 Black Cardamom pod
- 2 tbsp. dried Fenugreek leaf
- 1 tbsp. minced Ginger
- 1 tsp. Salt
- 1 tsp. ground Black Pepper
Grind together the coriander seed and the seeds from the inside the black cardamom pod. Mix all the ingredients together in a bowl, stirring many times in the same direction until the mass becomes sticky. Set the bowl aside for an hour or so to let the flavors meld.
Divide the meat mixture into 6 equal portions and mold into sausage shapes around suitable skewers.
Grill, or panfry the kebabs in an oiled pan, until cooked through. Serve with a chutney, relish or dipping sauce of your choice.
Well, these turned out very well. I was a little concerned that the quantity of coriander might have been a little too much for the amount of meat but, in fact, the overall spiciness was quite subtle and nicely balanced. I might like just a little more of the dried Fenugreek leaf in it next time, or at the very least, some a little fresher than my current stock, but, beyond that, this is definitely a recipe I will do again…