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Lamb kebab curry

Recipe from: 4/10/2003 12:00:00 AM
Ingredients 12
Servings 6


  • 500
    cubed lamb
  • 1
    x 5 cm piece fresh ginger, peeled and thinly sliced
  • 6
    pickling onions
  • olive oil
  • 0.50
    small onion, peeled and chopped
  • 4
    garlic cloves, crushed
  • 2
    chillies (or more to taste)
  • 30
    curry powder
  • 25
    tomato purée
  • 125
    hot chicken stock
  • lemon juice
  • salt and freshly ground black pepper


Thread the meat cubes, ginger slices and pickling onions on six kebab skewers (cut skewers slightly shorter to fit in the bottom of your pot).
Set aside.
Heat a little olive oil in a flat cast-iron pot.
Sauté the chopped onion, garlic and chillies until soft and fragrant.
Sprinkle the curry powder over and stir-fry for about a minute longer.
Add the tomato purée and half the stock and bring to the boil.
Add the meat kebabs, cover and simmer slowly until the meat is tender and done.
Add more stock as needed.
Season with a little lemon juice, salt and pepper to taste.
Serve with skewered bread or rice.

Read more on: sauté  |  lamb

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