Yogurtli Kebab

A really delicious Turkish dish, Yogurtli Kebab (yog-oort-lee kebab) may be served with a crisp lettuce and cucumber salad.

3 lb. boned leg of lamb, trimmed of excess fat and cut into

2-inch cubes

1 oz. butter

6 tomatoes, blanched, peeled and chopped

1 teaspoon salt

2- teaspoon black pepper

6 slices toast, quartered

2 fl. oz. olive oil

1 tablespoon paprika mixed with

2 tablespoons melted butter

15 fl. oz. yogurt

1 teaspoon ground cumin

1 large onion, thinly sliced

3 tablespoons lemon juice

First make the marinade. In a large, shal-low dish, mix together the yogurt, cumin, onion and lemon juice and beat well to blend. Add the lamb cubes and toss them in the yogurt mixture. Cover the bowl and leave the meat to marinate for at least

2 hours at room temperature or overnight in the refrigerator.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the tomatoes, salt and pepper, and fry for 5 minutes or until the tomatoes are very soft. Remove the pan from the heat.

Arrange the slices of toast in a large, shallow serving dish. Spread the tomatoes over the toast and set aside. Keep warm.

Remove the meat from the marinade. Reserve the marinade. In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the lamb. Fry for 5 minutes, stirring frequently. Reduce the heat to low and fry, turning occasionally, for a further 15 to 20 minutes or until the lamb is tender when pierced with the point of a sharp knife. Remove the pan from the heat. Arrange the lamb on top of the tomatoes in the serving dish.

Pour the reserved marinade into the frying-pan and heat it gently until it is hot but not boiling. Remove the pan from the heat and pour the yogurt mixture over the lamb. Pour the paprika and butter mixture over the yogurt and serve.

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