- Kebabs:
- 2 pounds boned leg of lamb
- 4 cloves garlic
- 2 cups tomato juice
- 1 tablespoon cumin powder
- Salt and pepper
- 2 red peppers
- 2 green peppers
- 16 button mushrooms
- Kahlua Peanut Sauce:
- 2 small onions
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin powder
- 3/4 cup tomato juice
- 3/4 cup Kahlua
- 8 ounces crunchy peanut butter
- 1/2 cup chicken stock
- Salt and pepper
- Cut the lamb into 1 inch cubes. Crush the garlic cloves and add to the tomato juice. Season with the salt and pepper and cumin powder. Marinate the lamb cubes overnight.
- Drain lamb cubes and wash and remove the seeds from the pepper and cut into 1 inch squares. Thread the lamb, green and red peppers and mushrooms alternately onto 8 kebab skewers. Brush with oil and grill slowly until the lamb is just cooked through.
- Prepare the Kahlua Peanut Sauce: Peel and finely chop the onions. Saute in the oil with the crushed garlic. Add the cayenne pepper and cumin powder and cook gently for 1 to 2 minutes more. Add the tomato juice, Kahlua, peanut butter and stock. Simmer over a low heat for 10 minutes, stirring from time to time.
- Serve cooked kebabs on a bed of rice with the Kahlua Peanut Sauce.