Iskender kebab | Women's Weekly Food

Ingredients

• 1 kilogram (2 pounds) lamb rump, cut into
• 2 centimetre (¾ inch) cubes
• 1 cup (280g) yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, crushed
• 2 teaspoons finely chopped fresh thyme
• 40 grams (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