2. Combine in a bowl one or two small onions quartered and sliced, one or two peppers sliced lengthwise, one or two pounds of lamb kebab meat cut into two-inch chunks and dried with paper towels, some herbs, spices, and salt. Put a large iron skillet on high heat and add two or three tablespoons of rendered animal fat or clarified butter. When the pan just begins to smoke, add the contents of the bowl, but do not stir. Wait a minute or two, then turn the contents with a spatula and let sit again; repeat about five times until the meat is well browned on the outside but still red on the inside.
I suspect these recipes will
work equally well with mutton or goat. For the herbs and spices I suggest a
combination of four or five of the following: annatto, chia seeds, chives,
cilantro, cinnamon, cloves, coriander, cumin, garlic, hot pepper, oregano,
parsley, thyme. And don’t cut the fat off the lamb--that’s where most of the