Paul Beppler posted a photo:
Siguen dos referencias a la culinária de Jalisco:
Mexconnect: A Guide to Mexican Butcher Shops Part II: Pork and Lamb by Karen Hursh Graber
Arecetas: Recetas, trucos, y consejos: Gastronomía de Jalisco
MayaBeee posted a photo:
rexipe posted a photo:
This was one of my favourite dishes as a kid ... my mum cooked it all the time and definitely it is one of favourite dishes.
5 ml. (1 tsp.) garlic, crushed or finely chopped
1.0 ml. (2 tsp.) fresh ginger, finely chopped
3.0 ml. (2 Tbs.) lemon juice
6.0 ml. (1/4 cup) peanut or vegetable oil
2.5 ml. (1/2 tsp.) ground turmeric
2.5 ml. (1/2 tsp.) ground coriander
2.5 ml. (1/2 tsp.) ground cumin
1/8 tsp. ground cayenne pepper
3 0 ml. (2 Tbs.) grated onion
1 kg. (2 lbs.) lean lamb, cut into cubes
2 medium onions, cut into large chunks
2 medium bell peppers, cut into large chunks
2 medium tomatoes, cut into large wedges
Mix marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour.
Preheat broiler or light the barbecue.
Divide the meat and vegetables evenly into 4 parts, and skewer the pieces, alternating meat and vegetables, on 4 skewers. Place skewers 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.
Serve with rice and raita.
Enjoy the Recipe
If you would like to see full details of this recipe www.rexipe.com/recipes/34-lamb_kebabs or other recipes please go to www.rexipe.com