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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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We are drying our cayenne peppers - they are coming out of our ears! This recipe caught my eye from www.fiery- . Ingredients:
3 teaspoons ground cayenne pepper |
2 tablespoons onion powder |
2 teaspoons ground ginger |
1 teaspoon ground cardamom |
1/2 teaspoon salt |
1/2 teaspoon fenugreek seeds |
1/2 teaspoon ground cinnamon |
1/4 teaspoon cumin seed |
1/4 teaspoon fresh ground black pepper |
nutmeg, allspice, turmeric, and cloves |
1 teaspoon garlic, minced |
2 tablespoons purple onions, chopped |
2 tablespoons dry red wine |
3 -4 tablespoons vegetable oil, peanut preferred |
1 1/2 lbs lean ground beef |
3 tablespoons purple onions, minced |
1 teaspoon ground cloves |
1 egg, beaten |
Directions:
1. To make the paste, combine all the ingredients, except the oil, in a blender or food processor and with the motor running, slowly add just enough of the oil to form a paste. This will likely make enough paste for a triple batch - store extra in the fridge or freeze.
2. Combine all the ingredients for the kifto in a bowl and mix well. Add the berbere paste several tablespoons at a time (taste by frying a dab of it) & mix into meat mixture. Use berbere paste to your palate. Form into small balls, slightly elongated, and place on skewers.
3. Grill over a medium hot fire for about 8 minutes until cooked through. Cut open a sample to check for doneness.
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