Kabob Curry

Ingredients

• 1 pound mutton from the leg
• small onions (about the size of cherries)
• green chillies or capsicums
• 1-2 roots of green ginger
• cloves of garlic
• 1 tablespoon ghee, lard, butter, or dripping
• 1 tablespoon curry powder
• water (enough to cover the skewers)
• salt (to taste)
• 1 breakfast cup coconut or cow's milk
• 1 tablespoon tamarind water, vinegar, or juice of half a lemon

Directions

1. Cut the mutton into small pieces and halve the onions.

2. Slice the green ginger and green chillies or capsicums.

3. Skewer the meat, onion, chillies, green ginger, and garlic alternately on the skewers.

4. In a large stewpan, heat the ghee and add the curry powder; fry well.

5. Carefully add the skewers to the pan, rolling them for five minutes.

6. Pour in enough water to cover the skewers and add a little salt; boil for ten minutes.

7. Add the coconut or cow's milk and gently boil for another ten minutes.

8. Once the gravy thickens, add the tamarind water, vinegar, or lemon juice, and serve.