Saturday, February 4, 2012

Lamb Kebabs in Spicy Tomato Sauce

Friday, 3rd February 2012
I have just finished an enjoyable novel called Arab Jazz, about an Arabic family in America, which included several tasty sounding food references, so I was inspired to try something vaguely arabic.
I tried and failed to get minced lamb (why on earth it is so hard to get lamb in a city with so many Turkish people, I have no idea), but managed to find a small leg joint and cut it into cubes (sort of). Marinate the meat in oil, garlic, onion, coriander and allspice, and then simply grill it on skewers. Soaking the skewers first is supposed to prevent them from burning, but it didn't work for me.
For the tomato sauce soften onions and garlic in oil, then add tinned cherry tomatoes, sugar and hot pepper sauce and cooked until thick. Spread the sauce on a dish and add greek yoghurt and mint, and then the kebabs.
I served them with basmati rice with toasted almond flakes, and olives, stuffed vine leaves and white beans, from the deli. Also some cauliflower florets stir fried in cumin, turmeric and more allspice, then a little water then added so it could cook through for 10 minutes.
It all came out very well, although some leaner meat would have been better. The spicy tomato sauce was particular good.

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