Servings: Serves 6 people
1 lb. pork
1 lb. lean lamb
Thin slices fresh ginger
2 Tabl. ghee or oil
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
2 fresh red or green chilies, seeded
1 Tabl. grnd cumin
2 Tabl. black mustard seed, grnd
2 teas. chili powder or to taste
2 teas. garam masala
1/2 Cup vinegar
1/2 Cup water
2 teas. salt
1/2 teas. grnd black pepper
Cut both meats into small cubes and thread onto skewers, alternating with the thin slices of ginger.
Heat the ghee or oil in a saucepan and fry the garlic, onion, and chilies until the onion is soft and golden brown.
Add the grnd spices and continue stir-frying for 1 minute.
Add water, vinegar, salt, and pepper.
Let the mixture come to a boil, then add the skewers of meat.
Turn to coat in the spice mixture, cover, then cook on very low heat until the meat is tender.
Stir and turn the kebabs once or twice during cooking.
When the meat is tender, cook uncovered until the gravy is thick and dark.
Serve with white rice.