Classic Lamb Kabobs
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Medium, minced|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Apples||2 , quartered|
|Green pepper||1 Medium, cut in 1 1/2 inch pieces|
|Lamb cubes||1 Pound (For Kabobs, 1.5 Inch)|
In saucepan, cook onion with garlic, curry, and ginger in butter until tender.
Add soup and water.
Simmer 5 minutes; stir occasionally.
On 2 skewers, arrange alternately, apple and green pepper.
On 2 separate skewers, arrange lamb; place lamb kabobs on broiler pan.
Broil 4 inches from heat 5 minutes, turning and brushing with sauce.
Add apple and green pepper kabobs.
Cook 10 minutes more or until desired done-ness, turning and brushing with sauce.
Thin remaining sauce to desired consistency with water; heat.