Goani kebab

Goani kebab

Goanese kebab curry

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g lean lamb
500g pork neck or scotch fillet steak
thin slices fresh ginger
2 tablespoons ghee or oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 fresh red or green chillies, seeded
1 tablespoon ground cumin
2 tablespoons black mustard seeds, ground
2 teaspoons chilli powder, or to taste
2 teaspoons Garam masala
125ml vinegar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Method

  1. Soak six bamboo skewers in water to prevent them from burning during cooking.
  2. Trim the lamb and pork of any excess fat and cut into large cubes. Thread the meats alternately with the ginger slices onto the skewers.
  3. Heat the ghee in a large heavy-based frying pan over medium heat. Add the onion, garlic and chilli and cook until the onion softens and turns golden brown. Add the ground spices and garam masala and continue stirring for 1 minute. Add the vinegar, salt, pepper and 125 ml water and bring to the boil. Add the lamb skewers, turning to coat in the spice mixture, then cover and cook over low heat until the meat is tender — turn the kebabs once or twice during cooking. When the meat is tender, cook uncovered until the sauce has thickened and darkened. Serve hot with rice and accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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