Puree the onion, lemon juice, 2 tbsp of oil and all spice in a food processor.
In a bowl, pour over lamb and toss to coat.
Cover with plastic wrap.
Place in the fridge for 2 hours to marinate.
Combine the yogurt and half the garlic, another tbsp of lemon juice and a touch of salt and ground pepper in a small bowl.
Cover and place in the fridge.
Heat the remaining oil in a medium saucepan over low heat.
Add the remaining garlic and cook, stirring, for 1 minute or until soft.
Add the paprika and chili and cook for 30 seconds or until aromatic.
Add the tomato sauce and water and simmer, stirring occasionally, for 20 minutes or until the sauce thickens.
Season with salt & pepper to taste.
Preheat the oven to 350 degrees.
Place pieces of bread in a bowl and pour a little olive oil over, then season with salt & pepper.
Toss to coat. Place on a pan and bake until crispy on outside, but soft in the middle, about 6-7 minutes.
Remove the lamb from the marinade and season with salt and pepper.
Thread the lamb onto 4 skewers.
Preheat a barbecue or large grill pan on high.
Add the lamb and cook, turning occasionally, for 10 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
When the lamb is about halfway done add the green chillies to the pan and roast, turning every few minutes, until tender when pierced with a fork.
Divide the bread and chilies evenly among serving plates.
Remove lamb from skewers and place on top of bread.
Dress with even amounts of yogurt and spicy tomato sauce.
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