|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Lamb||1 Pound, cut in 1 1/2 inch cubes|
|Apples||2 , quartered|
|Green pepper||1 Medium, cut in 1 1/2 inch pieces|
|White onions||8 Small|
For sauce, cook onion, garlic, curry powder, and ginger in butter until onion is tender.
Add soup and water; cook 5 minutes; stir often.
On 4 skewers, alternate lamb, apple, green pepper, and onion; place on broiler rack.
Brush kabobs with sauce.
Broil, about 4 inches from heat, for 30 minutes or until meat is tender; turn kabobs and brush with sauce every 5 minutes.