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LAMB AND VEGETABLE KEBABS

Ingredients:
Lamb steak - 600 g (diced)
Zucchinis - 2 (sliced)
Red onions - 2 (peeled, cut into wedges)
Red capsicums - 2 (seeded and cut into eights)
Olive oil - 1/2 cup
Lemon juice - 2 tbsp
Garlic - 2 cloves (crushed)
Fresh mint - 2 tbsp (finely chopped)
Fresh rosemary - 1 tsp (finely chopped)
Freshly cracked black pepper - 1/2 tsp
Salt

Method:

  • Leave skewers to soak overnight to avoid burning on the barbecue. 
  • thread skewers with the lamb, zucchini, onion and capsicum.
  • Combine all other ingredients. Pour the marinade mixture over the lamb skewers; cover and refrigerate 2-3 hours. 
  • Remove from fridge and barbecue over a hot grill for 10 minutes or until meat is cooked through.
  • Keep refrigerated for lunches; reheat or eat cold.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.