Curried lamb kebabs in a pot
These kebabs are cooked in a curry sauce in a pot rather than directly over the coals.
1 kg leg of lamb, cubed 8 cm fresh ginger,
12 pickling onions olive oil for sautéing 1 small onion, chopped 6-8 garlic cloves, peeled 2 chillies, chopped
MAKES 10-12 KEBABS Preparation 15 min Cooking 35-40 min
45-60 ml (3-4 T) roasted
80 ml (¹⁄₃ c) tomato purée sugar
250 ml (1 c) hot chicken
stock salt and pepper lemon juice fresh coriander or bay
leaves to garnish
1 Thread the meat, ginger and pickling onions onto kebab skewers that will fit into a flat-bottom cast-iron pot.
2 Heat a little oil in the pot and sauté the chopped onion, garlic and chillies over moderate coals.
3 Add the masala and stir. Add the tomato purée, a little sugar to taste and half the stock. Season with salt and pepper and simmer until fragrant and thickened.
4 Add the kebabs, cover and simmer over low coals until the meat is tender, about 25-30 minutes. Add more stock if needed.
5 Season to taste with lemon juice, salt and pepper and garnish with fresh coriander or bay leaves.