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Ingredients :
500 g lean lamb
500 g pork
5
cloves garlic, chopped finely
2
tablespoons ghee
1
large onion, chopped finely
3 fresh red chilies, seeded
1
tablespoon ground cumin
2
tablespoons black mustard seed, ground
2.5
teaspoons chili powder
2
teaspoons garam masala
1/2 cup vinegar
1/2 cup water
2
teaspoons salt
1/2 teaspoons ground black pepper
Thin slices of fresh ginger
Method :
Cut both lamb and pork into bite-size
cubes and thread on the bamboo skewers with thin slices of tender ginger
in between. Heat a wok with the ghee and fry the onion, garlic and
chilies until the onion is soft and golden brown. Add the
ground spices and continue stirring and frying for 1 minute. Add vinegar,
water, salt and pepper. Let the
mixture come to the boil. Put in
skewers of meat, turn to coat in the spice mixture, cover and cook on
very low heat, until meat is tender. Stir and turn
kebabs once or twice during cooking. When meat is
tender, cook uncovered until gravy is thickened and dark. Serve with
white rice and accompaniments.
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