Afghan Lamb Kabobs With Ginger, Red Wine, And Bay Leaves Recipe


  • 1 sm leg of lamb about 3 pounds
  • 6 Tbsp. ginger puree or possibly
  • 2 x inches fresh ginger grated
  • 1/2 bot red wine or possibly to cover
  • 2 x fresh bay leaves bruised
  •     ghee mustard oil, or possibly extra virgin olive oil, for brushing
  •     sea salt
  •     naan bread or possibly flour tortillas
  •     cucumber raita optional
  • 1 x cucumber seeded, sliced, salted,
  •     then rinsed and patted dry
  • 1 x tomato seeded and diced
  • 1 x onion finely sliced
  • 1/2 c. plain lowfat yoghurt
  •     salt and freshly grnd black pepper


12 Long Metal Kabob Skewers Ask The Butcher To Cut The Leg Of Lamb Across The Bone Into Thick Slices, About 1 1/4 Inches Wide. Remove And Throw Away The Central Bone From Each…

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