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Now let’s learn a little about cinnamon, a great addition to Afghan kebab.
Tis the season for healthy, hearty comfort foods. What I love about this kebab dish is that it’s easy to make and full of healthy benefits of cinnamon which is loaded with antioxidants that helps with inflammation, heart disease and high blood sugar levels. This is my sister Nabila’s recipe, who is a talented home cook in her own right. It is distinctly un-kebab-like according to Western definition in the sense that the meat is not a skewer.
Sliced onions and hefty chunks of lamb marinate a good long while in Greek yogurt, fresh garlic and coriander, and then bake in the oven at a high heat until fork tender. The juicy results are sprinkled with cinnamon and served with nan bread and hopefully something crunchy like a crisp salad or sliced cucumbers. It’s a completely no-fuss dish.
Tender Lamb Kebab with Cinnamon
Kebab e Deygee
½ cup Greek yogurt
2 tbsp. olive oil
3 cloves garlic, minced
1 tbsp. dried ground coriander
½ tsp. black pepper
2 tsp. Kosher salt
2 lbs. lamb stew meat, cut into 2-inch chunks
2 large onions, peeled, sliced thin
In a large bowl mix together the yogurt, oil, garlic, coriander, pepper and salt and stir well. Add the lamb and onions and coat evenly with the yogurt mixture. Cover and refrigerate at least an hour, preferably overnight.
Preheat oven to 400 degrees. Pull the lamb out a half hour before you a ready to cook. Put the lamb into large pot or Dutch oven and cover with a lid. Put it into the oven and cook until the lamb is very tender (about 1 ¼ to 1 ½ hours). Remove the lid, give it a stir, and continue to cook another 20 to 30 minutes until some of the liquid has reduced and you have a thick, oniony sauce.
Sprinkle the meat lightly with cinnamon and serve with warm nan bread and plain yogurt. You can season the yogurt with a little salt and stir in some grated cucumbers or chopped mint if you like.
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