Lamb kebabs in the Indian way
Kebab prepared according to an Indian recipe and will delight you with an abundance of spicy flavors and rich aroma from the upcoming barbecue will be posted throughout the district.
- mutton – 500 grams
- yoghurt (sour milk) – 200 ml
- onions – 120 grams
- vegetable oil – 100 ml
- beetroot – 100 grams
- egg – 2 PCs.
- cloves – 3 Bud
- cardamom – 0,5 tsp. spoons
- ground cinnamon – 1/3 tsp. spoons
- ground ginger – 1/3 tsp. spoons
- curry powder – 1/4 tsp. spoons
- salt – 0,5 tsp. spoons
- water – 0.5 cups
Preparation. Lamb kebabs in the Indian way
Lamb kebabs on indiscrimate cut into cubes in the size 2-3 see Mix the yogurt, ginger and salt, soak in this marinade the lamb for 4-5 hours. In a metal bowl pour 50 ml of vegetable oil, put back the meat, add chopped onion rings, sprinkle with coriander and pour half a glass of water. Now simmer the meat on low heat until evaporated liquid, then add the remaining spices, except the curry and cook for a further 5 minutes. Eggs and beets boil, then slice into thin rings. Now string the meat, cups beets, eggs and onions, top, pour the remaining oil. Let it drain a little from the skewers, then sprinkle with curry and cook over hot coals.