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Curried Lamb Kabobs Categories: appetizers, brunches & entertaining, indian 1 pound lean lamb boneless shoulder 1/2 cup dry white wine 1 tablespoon Worcestershire sauce 1 tablespoon curry powder 1 large red bell pepper; cut into 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. 12 APPETIZERS. *If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning. - - - - - - - - - - - - - - - - - - Contributor: Betty Crocker's Low-Fat Yield: 12 servings Preparation Time: 0:00 |
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