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500 g
500 g
2
tablespoons
1
4
cloves
2
1
tablespoon
2
tablespoons
2
teaspoons
2
teaspoons
1/2 cup
1/2 cup
2
teaspoons
1/2 teaspoons
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Lean lamb
Pork
Ghee or oil
Large onion, finely chopped
Garlic, finely chopped
Fresh red or green chilies, seeded
Ground cumin
Black mustard seed, ground
Chili powder or to taste
Garam masala
Vinegar
Water
Salt
Ground black pepper
Thin slices fresh ginger
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Method :
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Cut both
meats into cubes and thread on bamboo skewers alternately with thin
slices of tender ginger.
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Heat ghee or
oil in a saucepan and fry the onion, garlic and chilies until onion is
soft and golden brown.
-
Add the
ground spices and continue stirring and frying for 1 minute.
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Add vinegar,
water, salt and pepper.
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Let the
mixture come to the boil.
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Put in
skewers of meat, turn to coat in the spice mixture, cover and cook on
very low heat, until meat is tender.
-
Stir and turn
kebabs once or twice during cooking.
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When meat is
tender, cook uncovered until gravy is thickened and dark.
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Serve with
white rice and accompaniments.
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