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Boiled Lamb


Boiled Lamb
4 or 5 pounds lamb meat, skin removed, bones, too
2 teaspoons vegetable oil
3 Tablespoons flour
½ teaspoon chili powder
½ teaspoon cumin powder
½ teaspoon powdered ginger
1 teaspoon coarse salt

1. Cut lamb into chunks to be skewered later, and in a large pot, stir-fry them for one minute, then add six cups water or enough to cover the meat, and simmer for half an hour.
2. Toss flour, chili, cumin, and ginger powder and the salt, and coat the meat with it. Then skewer it, preferably on metal skewers.
3. Heat a grill until embers are white, then grill it turning often until done as you like. However, the meat will be more tender if not over-cooked.

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