| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Passive Time | 0 hrs |
| Servings |
4
|
Ingredients
- 1 large brown onion grated
- 500 g lamb mince
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic minced
- 1/2 tsp turmeric
- 2 tbsp olive oil
- 3 tbsp tomato puree
- 1 cup water
- 2 whole roma tomatoes thickly sliced
Ingredients
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|
Instructions
- In a large, non-stick pan, mix the onion together with the lamb mince, salt, pepper, garlic and turmeric until well combined.
- Flatten the mixture with your hands and use a spatula to make deep lines, across the width of the pan. The lines should be approximately 3 cm wide and similar to the width of a kebab. Drizzle with 1 tablespoon of the olive oil, place the pan on the stove top, cover and cook over a medium heat for 10 minutes.
- Spread half of the tomato purée on top of the kebab and add the water to the pan. Cover and cook for another 10 minutes.
- With tongs and a spatula, carefully turn the kebabs over, one at a time. Spread the remaining tomato purée on top of the kebabs and place the tomato slices on top. Drizzle with the remaining olive oil, cover and continue to cook for another 10 minutes.
Recipe Notes
With tongs and a spatula, carefully turn the kebabs over, one at a time. Spread the remaining tomato purée on top of the kebabs and place the tomato slices on top. Drizzle with the remaining olive oil, cover and continue to cook for another 10 minutes.
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