Skewered Lamb Recipe
Ingredients
| Lamb leg | 1 | |
| Tomato paste | 1 Can (10 oz) | |
| White wine vinegar | 1⁄4 Cup (4 tbs) | |
| Parsley | 1 Bunch (100 gm) | |
| Garlic | 1 Clove (5 gm) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Cherry tomatoes | 200 Gram | |
| Green pepper cubes | 1⁄2 Cup (8 tbs) | |
| Mushrooms | 1⁄2 Cup (8 tbs) |
Directions
Cut lamb into 1-inch cubes.
Combine tomato paste, vinegar, parsley, garlic, cinnamon, curry powder, salt, pepper and oil in deep bowl.
Marinate lamb in sauce for 24 hours or longer.
Drain lamb; reserve sauce.
Arrange lamb cubes, tomatoes, green pepper and mushrooms alternately on long skewers.
Broil 3 or 4 inches from source of heat to desired doneness; baste with sauce.
Combine tomato paste, vinegar, parsley, garlic, cinnamon, curry powder, salt, pepper and oil in deep bowl.
Marinate lamb in sauce for 24 hours or longer.
Drain lamb; reserve sauce.
Arrange lamb cubes, tomatoes, green pepper and mushrooms alternately on long skewers.
Broil 3 or 4 inches from source of heat to desired doneness; baste with sauce.
Chef
