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1
Place the meat in a bowl, add the onion or shallots, ginger, if using, cumin, coriander, cayenne, salt, yogurt, and vinegar, and mix well with your hands or a rubber spatula or wooden spoon, turning and mashing and kneading to blend the flavors and to get a smooth texture.
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2
A smooth elastic texture helps the meat hold together during cooking.
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3
(The mixture can be refrigerated, covered, for several hours.
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4
Remove from the refrigerator half an hour before cooking.)
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5
Add the coriander or mint and mix in.
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6
Put out two plates and lightly oil them.
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7
To shape eight medium patties, wet your hands with water, then scoop up about 1/4 cup of the mixture.
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8
Use your hands to shape and press it into an oval or round 3/4 inch thick.
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9
Give it several light but firm squeezes so it holds its shape, then place it on an oiled plate and repeat with the remaining meat.
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10
To grill the patties, prepare a charcoal or gas grill.
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11
Lightly oil the rack.
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12
Transfer the patties to the grill and cook over a medium flame, turning them after 5 minutes or so, until done the way you like them.
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13
Do not press and flatten the meat with your spatula.
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14
To broil the patties, preheat the broiler.
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15
Place the patties on the lightly oiled rack of the broiler pan and place the pan under the broiler so that the patties are 5 to 7 inches from the heating element.
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16
Leave the oven door propped slightly ajar as you broil.
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17
Cook until the tops are browned, then turn them over and cook on the second side; you may wish to turn them back over to finish off the first side.
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18
Cooking time depends on how well done you like them; we usually allow about 8 minutes total.
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19
To panfry the patties, place a large heavy skillet over high heat.
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20
Add 2 tablespoons oil, then lower the heat to medium-high.
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21
Put in as many patties as fit comfortably in the pan.
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22
If you like a slightly crusty outside, leave the heat at medium-high; if you want a softer outside, lower the heat to medium.
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23
Cook for about 3 minutes over medium-high, 4 minutes over medium, then turn the patties over and cook for another 3 or 4 minutes on the second side.
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24
Spiced Pork Kebabs: The kebab tradition in the Subcontinent came with the Moghul conquerors, who brought their tandoor ovens and Persian-style tastes about ten centuries ago.
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25
The Moghuls were Muslim, so the meat traditions they introduced included lamb or goat and also beef, but not pork, which is haram, or forbidden, to Muslims.
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26
Pork does, however, make a great kebab, especially if its freshly ground.
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27
Our friend Cassandra, who helped test many of the recipes in this book, tried this recipe with pork and loved it.
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28
(If you are grinding the pork yourself in the food processor, it grinds easily if its well chilled.)
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29
Use 1 tablespoon fresh lime juice in place of the vinegar, and use only 2 tablespoons yogurt; also include a pinch of ground cloves in the mixture.
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30
Make the patties thinner, 1/2 inch at their thickest point, so you can get them cooked through easily.
