Cur­ried lamb ke­babs in a pot

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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,

thinly sliced

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

masala

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.

3

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