2 lb lamb leg, cubed 1 1/2 -2"
1 grated onion
1/2 c minced parsley (or 1 tsp dried oregano)
1/4 c wine vinegar or fresh lemon juice
Trim lamb. Marinate overnight (refrigerated) in onion, parsley,
salt, pepper, and vinegar.
Skewer, alternating with onion pieces, and broil, brushing with
butter or olive oil. The lamb should still be pink inside.
Sprinkle with sumak and serve with a garnish of tomato wedges,
scallions, lemon wedges, and serve with Sour Plum Sauce and more
Sour Plum Sauce (TKEMALI)
1/2 lb sour plums
1 1/2 c water
1 clove garlic
3 Tb chopped fresh coriander leaves
1 Tb chopped fresh basil
1/4 tsp salt, pinch cayenne
Boil sour plums in water, covered, until soft. Pit and puree in
food processor/blender with garlic, adding liquid until consistency
is like sour cream. Return to pan, bring to boil quickly, and stir
in coriander, basil and cayenne. Cool and serve.