This lamb kebab with pilaf is one of the best dishes and has the aroma of Anatolia!
Materials for 6-8 servings:
1000 gr. baby lamb leg, cut into bite-size pieces
2 dry white onions, finely chopped
3 cloves of garlic, sliced
50 ml of wine
500 gr. tomato juice
1 tsp. tomato paste
20 gr. butter
30 ml extra virgin olive oil
1 small cinnamon stick
4-5 allspice grains
½ tsp. cumin
salt, freshly ground pepper
Procedure
Step 1
In a saucepan with a thick bottom, heat the olive oil well and sauté the meat until it takes on color. Add the butter, onions and garlic and sauté for 3 minutes. Deglaze with the wine and lower the heat, leaving 2 minutes to evaporate.
Step 2
Add the tomato juice, tomato paste, spices and season with salt and pepper. Add a little water - about 150 g - and simmer until the sauce thickens very well. Remove and serve the kebabs with pilaf.
READ MORE: Savoury baklava with pork.