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Title: Curried Lamb Kabobs
Categories: Appetizer Indian Lowcal
Yield: 12 Servings
| 1 | lb | Lamb shoulder; boneless |
| 1/2 | c | Dry white wine |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Curry powder |
| 1 | lg | Red bell pepper; cut |
| 24 pieces |
Trim fat from lamb shoulder. Cut lamb into 1-inch cubes. Mix lamb, wine, Worcestershire sauce and curry powder in large bowl. Cover and refrigerate at least 4 hours but no longer than 24 hours. Set oven control to broil. Remove lamb from marinade; reserve marinade. Thread lamb alternately with bell pepper on each of twelve 8-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat 12 to 15 minutes, turning twice and brushing with marinade, until lamb is done. *If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning. Betty Crocker's Low-Fat, Low-Cholesterol Cookbook, c1991, 1992, by General Mills, Inc.Minneapolis, Minnesota ISBN 0-671-86752-0 Meal-Mastered by Deidre-Anne Penrod
From: Tspn
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