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Butcher's Dairy Kebab

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Butcher's Dairy Kebab
17/04/2015
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Preparation
30 min.
Cooking
110 min.
Тotal
140 min.
Servings
6
"Master chefs teach that the tastiest kebab is made with tender lamb and lots of enthusiasm."

Ingredients

  • lamb - 28 oz (800 g)
  • lamb offal - 16 oz (450 g)
  • milk - 2 cups (500 ml)
  • butter - 4/5 cup (200 g)
  • onions - 4 bunches, fresh
  • eggs - 5
  • peppers - 2 - 3
  • white wine - 2/5 cup (100 ml)
  • paprika - 1 tsp (5 g)
  • black pepper - 2/3 tsp (3 g)
  • ginger
  • parsley
  • salt - to taste
measures

How to make

Cut the lamb meat into pieces, add the offal. Add the finely chopped onions and peppers, as well as the spices.

Transfer the products to a clay pot, add the wine and salt to taste. Bake at 300°F (150°C) for about 80-90 min.

Remove the lid, pour on the milk which you've beaten with the eggs. Finish baking at 360°F (180°C) until the topping crisps.

Sprinkle with parsley and ginger and serve with fresh green salad.

Rating

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