Kebabs of Curried Lamb Recipe
Ingredients
| Lamb | 1 Pound, cubed | |
| 3 medium onions, cut in wedges | ||
| 3 green apples | ||
| Lemon juice | 1 | |
| Rosemary sprig | 6 | |
| Ground ginger | 2 Teaspoon (Marinade:) | |
| Curry powder | 2 Teaspoon (Marinade:) | |
| Soy sauce | 3 Teaspoon (Marinade:) | |
| Honey | 3 Tablespoon (Marinade:) | |
| White wine | 4 Tablespoon (Marinade:) | |
Directions
Combine ginger, curry powder, soy sauce, honey and wine in a pan and heat, stirring, then allow to cool, for a marinade.
Place lamb cubes in a glass dish, add marinade and baste, set aside for at least 1 hour, basting occasionally.
Peel and core apples and cut into quarters, place in a glass dish, add lemon juice and baste.
Drain lamb, but reserve marinade.
Drain apples.
Thread lamb, onions, apples and rosemary, alternately, on skewers and cook over hot coals for 18-20 minutes, until tender, turning often and brushing with the marinade.
Place lamb cubes in a glass dish, add marinade and baste, set aside for at least 1 hour, basting occasionally.
Peel and core apples and cut into quarters, place in a glass dish, add lemon juice and baste.
Drain lamb, but reserve marinade.
Drain apples.
Thread lamb, onions, apples and rosemary, alternately, on skewers and cook over hot coals for 18-20 minutes, until tender, turning often and brushing with the marinade.
Chef
