Iskender kebab
Ingredients
- 1 kilogram (2 pounds) lamb rump, cut into
- 2 centimetre (¾ inch) cubes
- 1 cup (280g) yogurt
- 2 tablespoon lemon juice
- 2 clove garlic, crushed
- 2 teaspoon finely chopped fresh thyme
- 40 gram (1½ ounces) mesclun
- 1 tablespoon olive oil
- 1 small_piece brown onion (80g), chopped coarsely
- 1 clove garlic, crushed
- 2 fresh long green chillies, chopped coarsely
- 1 tablespoon tomato paste
- 1/3 cup (80ml) dry red wine
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