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Butcher’s Lamb Kebab

Rosi TrifonovaRosi Trifonova
Guru
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Butcher’s Lamb Kebab
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  • Rating5 out of 5
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Preparation
25 min.
Cooking
90 min.
Тotal
115 min.
Servings
4-5
"When asked to choose between a romantic getaway and a serving of Butcher`s Lamb Kebab, 80 percent of surveyed men chose a double serving of kebab."

Ingredients

  • lamb - 28 oz (800 g)
  • offal - 7 oz (200 g), lamb (sweetbread, kidneys ...)
  • oil - 1/2 cup
  • green onions - 2 - 3 bunches
  • onions - 5
  • chili peppers - 4 - 5
  • tomatoes - 4
  • parsley - 1 bunch
  • spearmint - a few sprigs
  • salt
  • black pepper
  • white wine - 1/2 cup
  • eggs - 3
  • milk - 1 1/2 cups
measures

How to make

Cut the lamb and offal into bite-sized pieces and fry them in the oil. Add the finely chopped onion and green onions, whole chilies, coarsely chopped ripe tomatoes, chopped parsley and spearmint.

Season with salt and black pepper and add 1/2 cup of hot water. Stew the dish until soft, add the white wine and boil until ready on low heat.

Pour it into a tray, pour on a sauce made of the eggs beaten with the milk and bake the butcher's kebab stew in a hot oven.

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