Bihari Beef Kebabs

Serves 4

2 pounds beef tenderloin
2 green chilies
2 teaspoons garlic paste
1 1/2 teaspoons ginger paste
1 teaspoons ground cinnamon
3/4 teaspoons ground turmeric
3/4 teaspoons ground cardamom
1 1/2 teaspoons poppy seeds
2 teaspoons roasted cumin seeds, coarsely ground
1 teaspoon coarsely ground black pepper
1 Tablespoons chana daal
1/2 cup plain yogurt
1 medium red onion, cut into rings
1 medium white onion, cut into rings

Cut the meat into strips about 4 x 1 inches (10 x 2.5 cm) and place in a glass dish

Place the chilies, garlic paste, ginger paste, cinnamon, turmeric, cardamom, poppy seeds, cumin seeds, pepper and chana daal in a blender and grind

Combine the spice mixture with the yogurt and mix well. Pour over the meat strips and stir to make sure all the meat is coated

Marinate the meat in the refrigerator for 4.5 hours

Preheat the barbecue to high and thread the marinated meat onto metal skewers

Grill the skewers until the meat is tender and the surface has dark brown flecks, about 8 - 10 minutes

Garnish with the red and white onion rings and serve immediately

These succulent morsels of spicy beef are the specialty of the Bihar region of Pakistan. The marinade is accented with cardamom and poppy seeds. Serve
these kebabs with Parathas or Naan and Tamarind Chutney.

This is from the Food Vancouver website; this recipe looks delicious!

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