nd mix with the ground lamb, mustard, onion and chopped chili
epper in a bowl with lamb and onion wedges.
Chill
owl, knead together all the kebab ingredients. Form into sausages of
iece of meat the lamb fat, and ground lamb mixed with an
large bowl. Add ground lamb and thoroughly knead with the
large mixing bowl add lamb and veal.
Then add
alf size.
Add the lamb and thyme, along with most
nclude marinating time.
Chop lamb into about 1 inch cubes
Combine ingredients for the marinade and pour over lamb chunks (or other cuts). Marinate for 5 hours. Place lamb on skewers (or on rack, if not kebabs). Broil on all sides over medium coals to medium-rare to medium doneness, basting frequently with remaining marinade.
(Note: This is enough for up to 4# lamb.).
Place lamb in a large container with
Pour oil into a pot. Cover the bottom of the pot with onions; add lamb. Season with 1/2 teaspoon salt, pepper, turmeric, and cinnamon.
Layer garlic, ginger, prunes, carrots, quince, eggplant, and tomato onto the seasoned lamb. Sprinkle with 1 pinch of salt. Pour in water, tomato juice, and lemon juice.
Cook, covered, over low heat, until lamb is tender, 2 to 2 1/2 hours. Add potatoes and cover. Cook until potatoes are soft, about 30 minutes.
0 minutes until the ground lamb is cooked.
Then, increase
br>Add diced or cubed lamb pieces and marinade overnight or
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
xcess fat off of the Lamb and set to one side
Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
Preheat broiler or light the barbecue.
Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.
tir in next 12 ingredients (lamb - eggs). Mix well, cover and
Thread a portion of the lamb pieces onto a flat kebab skewer. Repeat with remaining lamb and skewers.
Preheat a grill for medium heat and lightly oil the grate.
Place skewers on the grill. Cook, turning often and sprinkling with cumin, red pepper flakes, and salt, until nicely browned and meat is no longer pink in the center, about 6 minutes.
salt and pepper Lamb to taste.
Rub Lamb gently to coat
Peel and cut eggplants lengthwise into 4 pieces, then each quarter in 3 cm long pieces. Soak the eggplant pieces in well salted water for 1/2 hour. Squeeze them and fry them in a frying pan where the butter and some oil have been heated. Remove them from the frying pan and put aside. In the same frying pan, partially cook the meat for 3 to 4 minutes; put all in a saucepan where the kebab will be cooked.