Ingredients
800g of lamb or beef (cut into 2-3cm cubes); 2 medium onions (finely chopped)
2 cloves of garlic; 1/4 cup of olive oil; 1 cup of milk; 1/4 cup of cream; 1/4 cup of plain yogurt; 1/4 cup of all-purpose flour; 1/2 tsp of black pepper; salt to taste; 1/4 tsp of ground nutmeg (optional); 1/4 tsp of cinnamon (optional); fresh parsley for garnish.
Preparation and Cooking
- Using an oven-safe skillet or pan and a clay pot, heat the olive oil and cook chopped onions and minced garlic until they are softened and translucent. Then add the cubed meat to the pan and cook until it is browned on all sides.
- In a separate bowl, whisk together the milk, heavy cream, yogurt, and all-purpose flour ensuring there are no lumps in the mixture.
- Then pour the milk mixture over the meat mixture in the pan and add the salt, black pepper, and optionally, nutmeg and cinnamon stir well to combine.
- Transfer the combined mixture to the wood-fired oven while the temperature is around 160-190oC and cook it for about 1 to 1.5 hours, or until the meat is tender and the sauce has thickened. Cooking times may vary, so check occasionally to ensure the ingredients are not overcooked or burnt.
- Carefully remove the pan from the oven, and let it rest for 5-10 min.
- Serve Milky Kebab hot, garnished with chopped parsley and accompanied with warm flatbread, rice, or bulgur pilaf on the side.
Hints and Comments
- Although the cooking methods of Milky Kebab is similar to the previous recipies since the meat is cooked in a milk-based sauce in the wood-fired oven it offers a unique, smoky flavour and creamy dish.