Trader Vic's Curried Lamb Kebabs |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 4 |
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Carol Flores of Houston, TX submitted this to the Neiman Marcus cookbook No Jacket Required . Ingredients:
2 lbs boneless lamb |
1/3 cup olive oil |
1/3 cup dijon mustard |
1/4 cup onion, grated |
1/4 cup white wine vinegar |
1 tablespoon worcestershire sauce |
1 tablespoon curry powder, adjust to taste |
2 garlic cloves, crushed |
3 -5 drops sesame oil |
1 1/2 teaspoons marjoram |
1 teaspoon salt |
1/2 teaspoon pepper |
8 ounces mushrooms |
1 red bell pepper |
1 green bell pepper |
1 medium onion |
4 cherry tomatoes |
Directions:
1. For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil.
2. Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours.
3. For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths.
4. Remove lamb from marinade and reserve the marinade.
5. Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb.
6. Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade.
7. Add a cherry tomato to the end of each skewer after 10 minutes.
8. Serve with rice and chutneys.
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