This spring, I’d like to try this Moroccan dish with venison; however, I will omit the cilantro (and perhaps double the parsley).
Regarding the beef suet mentioned in the recipe, I will have to come up with a suitable substitute; perhaps steak trimmings?
From Time/Life's Foods of the World - A Quintet of Cuisines, 1970:
quote:
Qodban Marinated Lamb Kabobs
To Serve 4:
1/4 cup strained fresh lemon juice 1/2 cup olive oil 2 tablespoons finely chopped fresh coriander (cilantro) 1 tablespoon finely chopped garlic 2 tablespoons finely chopped fresh parsley 1 teaspoon ground ginger 1 teaspoon turmeric 1/2 teaspoon ground cumin 1 teaspoon salt 3 pounds fresh beef suet, cut into 1-inch cubes 2 pounds lean boneless lamb, preferably from the leg, trimmed of excess fat and cut into 1-inch cubes
Combine the lemon juice, olive oil, coriander, garlic, parsley, ginger, turmeric, cumin and salt in a deep bowl and stir until all the ingredients are mixed. Drop in the lamb and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours, or in the refrigerator for 6 hours, turning the lamb occasionally.
Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler of your range to its highest point.
Remove the cubes of lamb and discard the marinade. Then, starting with a cube of suet and ending with one of lamb, thread the suet and lamb cubes alternately on six long skewers, pressing the suet and lamb firmly together.
Broil 4 inches from the heat, turning the skewers occasionally, until the lamb is done to your taste. For pink lamb, allow about 10 minutes; for the more traditionally Moroccan well-done lamb, broil the qodban for about 15 minutes.
Slide the lamb off the skewers onto a heated platter and discard the fat. Qodban will serve two or three as a main course or four as one of the dishes for a traditional Moroccan meal of many courses.
Your local butcher/abattoir would have beef suet. Suet is a specific fat found inside the body cavity, most around the kidneys. Caul fat would make an interesting substitute.
~Ann
Posts: 19629 | Location: The LOST Nation | Registered: 27 March 2001
Originally posted by Aspen Hill Adventures: Your local butcher/abattoir would have beef suet. Suet is a specific fat found inside the body cavity, most around the kidneys. Caul fat would make an interesting substitute.
The caul fat is very intriquing, but might be problematic from the usual sources up here. They tend to be less than imaginitive, and it took me a long time to talk the local butcher into saving oxtails for me.
I'll bring up the suet with them, and see if I can procure some. Another possible option might be brushing the kabobs with oil, or alternating venison and pork cubes.
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Posts: 4417 | Location: Austin,Texas | Registered: 08 April 2006
This looks awesome, but I love Middle Eastern and Indian food. Understand the need for some fat, but 3lbs of suet to 2lbs of lamb seems backwards to me.
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quote:
This looks awesome, but I love Middle Eastern and Indian food. Understand the need for some fat, but 3lbs of suet to 2lbs of lamb seems backwards to me.
Agreed - sooner or later I'll try this, and gain some insight.
Stay away from the Political crater! 
