Lamb shish kebab is the most appropriate shish kebab, because by tradition it is made from this meat. The key to the successful preparation of spicy lamb with dried apricots on charcoal is the right meat. Lamb should be selected very carefully. We need meat only of a young lamb, it is more tender and juicy. For skewers, pulp of the back, scapula or tenderloin is best. You should also not use frozen meat.
- 800 g of lamb pulp from the hind leg or shoulder blade
- 150 g large sweet and sour dried apricots
- 2 large onions
- 2 small petioles of celery
- 1 small head of garlic
- 150 g not too sweet apricot jam
- 150 ml dry white wine
- juice and zest of half a lemon
- 3 tbsp. l olive oil
- 2 tbsp. l Worcester sauce
- 1 tbsp. l seasonings garam masala
- 1 tbsp. l curry powder
- 1 tbsp. l coriander seed
- 0.5 tsp hot red pepper
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
For the marinade, crush the garlic and coriander with 1 tbsp. l olive oil. Chop onions and celery very finely.
In a small skillet over low heat in the remaining oil, fry the onion, celery and garlic paste until golden brown, 10 minutes. Add curry, garam masala, salt, hot and black pepper. Pour the wine and Worcester sauce, mix thoroughly, increase the heat and evaporate the liquid in half. Then add jam, lemon juice and zest.
Cook on the minimum heat for 30 minutes. Then grind with a blender until smooth, cool completely.
Cut the meat into cubes with a side of about 3.5 cm, add to the cooled marinade and leave for 1 day in the refrigerator.
Dried apricots carefully divided “at the seam” into halves.
Immediately before frying, put pieces of meat on skewers, alternating them with halves of dried apricots.
Fry on charcoal burned to white color, constantly turning, about 10 minutes. Serve immediately.
Servings Per Container
No05 (100), 2010
If you notice a mistake or inaccuracy, please write a comment, we will respond.
Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom