Shashlik with Curry Sauce

Skewered, but far from skewered 1. Cook long-grain rice in salted water according to package instructions. Rinse and dry meat and cut into 2 cm pieces. 2.

2. oil shish kebabs. Cut peppers in half, clean, seed, rinse, and cut into pieces about 2 cm in size. Peel onions, divide 2 onions into wedges, remaining into fine rings.

Put the lamb, peppers and onion slices alternately on the skewers, season with salt and bell pepper. Heat oil in a frying pan. Peel the garlic, squeeze it and fry the skewers in it for 3 – 4 minutes on all sides, remove them.

Add onion rings to the frying pan and fry for 2-3 minutes. Add curry powder, fry briefly. Pour on clear soup. Shape kebabs in curry sauce, simmer at low temperature for about 10 min, turning occasionally.

5. arrange shish kebab and onion curry sauce with long grain rice.

Add zucchini slices, pineapple pieces and turkey meat cubes or possibly small mushrooms, yellow peppers and sausage pieces to the shish kebabs.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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