Plum Sauced Lamb Kebabs Recipe
Plum Sauced Lamb Kebabs has a superb taste. The lamb and lemon juice gives the Plum Sauced Lamb Kebabs a striking taste. Plum Sauced Lamb Kebabs is inspired by restaurants globally . Must catch it.
Ingredients
1 can (1 lb.) whole purple plums
2 tablespoons butter or margarine
1 medium-size onion, chopped
1/3 cup firmly packed brown sugar
1/4 cup tomato-based chili sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
2 teaspoons lemon juice
2 pounds lean boneless lamb (leg or shoulder), cut into 1 1/2 inch cubes
1/2 pound medium-size mushrooms
Directions
Drain plums, reserving syrup.
Pit plums, then place plums and syrup in a food processor or blender and whirl until pureed.
Set aside.
Melt butter in a 2 to 3-quart pan over medium heat; add onion and cook, stirring frequently, until soft (about 10 minutes).
Stir in sugar, chili sauce, soy, ginger, lemon juice, and plum puree.
Bring to a boil over high heat; then reduce heat and simmer, uncovered, stirring occasionally, until sauce is thickened
Pour into a large bowl; let cool.
Add lamb and stir to coat.
Cover and refrigerate for at least 4 hours or until next day, stirring several times.
Lift out meat; let drain.
Turn mushrooms in sauce; lift out (reserve sauce).
On 6 sturdy metal skewers, thread meat alternately with mushrooms.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning occasionally, until meat is well browned but still pink in center; cut to test (10 to 15 minutes).
Brush with sauce during last 5 minutes of cooking.
Pit plums, then place plums and syrup in a food processor or blender and whirl until pureed.
Set aside.
Melt butter in a 2 to 3-quart pan over medium heat; add onion and cook, stirring frequently, until soft (about 10 minutes).
Stir in sugar, chili sauce, soy, ginger, lemon juice, and plum puree.
Bring to a boil over high heat; then reduce heat and simmer, uncovered, stirring occasionally, until sauce is thickened
Pour into a large bowl; let cool.
Add lamb and stir to coat.
Cover and refrigerate for at least 4 hours or until next day, stirring several times.
Lift out meat; let drain.
Turn mushrooms in sauce; lift out (reserve sauce).
On 6 sturdy metal skewers, thread meat alternately with mushrooms.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning occasionally, until meat is well browned but still pink in center; cut to test (10 to 15 minutes).
Brush with sauce during last 5 minutes of cooking.
