A traditional potato soup made in the Bavarian style, Kartoffelsuppe is stuffed with sausage and veggies. It serves as a main course rather than an appetizer. Regensburg sausage, a short and stubby parboiled pig sausage, would be the preferred sausage in Germany. Other pork-based boiling sausages might be used in its place.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup plain yogurt
- ½ cup lemon juice
- ¼ cup finely minced onion
- 2 cloves crushed garlic
- 1 tablespoon freshly grated ginger
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper
- 2 pounds boneless lamb shoulder, cut into 2 inch pieces
- 2 teaspoons kosher salt, divided
- 1 tablespoon vegetable oil
- ½ cup chopped cilantro
- 4 small fresh lemon wedges
- 1 medium red onion, sliced
- spicy cilantro chutney
Instructions
- Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
- Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
- Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
- Preheat grill for medium heat and lightly oil the grate.
- Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
- Garnish with red onions, lemon wedges, and chopped cilantro as desired.
- This
- goes well with the skewers.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 430 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Marinated about 6 hrs, and it was underwhelming. Maybe it really does need to go overnight? Surprisingly blah for me.
We love this marinade! We use it on both lamb & chicken. It’s become a favorite.
OK, it is true, I have not yet sampled my latest lamb. However, the aroma is AMAZING. I’ll broil it, on skewers, and serve with the Cilantro Chutney (which I added a ripe avocado to make the texture more creamy) The spoon was wonderful and I can’t wait to sample the kabobs and chutney together! I’m expecting 5 stars just by all the fabulous smells! My guess: no edit will be required. ..and the verdict is: huge winner! We all loved it! I broiled it for about 6 minutes and turned the skewers. Mine were pretty packed so I gave it just a bit more time. Will do this recipe again soon.
I strictly followed the recipe but served in on saffron quinoa. Everyone loved it.
Wiped off the skewers by hand and cooked under oven broiler, about 6-7″ from element. No chutney. Served on rice. Very good flavor and texture. Would make a good meal with a salad. Would like to make again some time, but not hugely memorable. Next time try on charcoal, during warm weather.
Absolutely delicious. Made it exactly as written. Only had about 6 or 7 hours to marinate but still had tremendous flavor.
I made this recipe but instead of doing lamb cubes on skewers, I put the seasoning on a beef rib eye overnight and cooked it the next day for dinner. It was so delicious, that there was no leftovers. My husband and son just couldn’t stop taking another slice and another and one more until it was gone. Thank you for this recipe which will be in my repertoire.
I used the marinade recipe on lamb blade chops overnight, blotted off excess liquid and prepared in a grill pan on the stovetop. Delicious!
You won’t be disappointed with this recipe.
No change just as it was
Excellent! Follow recipe, marinated overnight. Will do again. Tky
Didn’t skewer and cooked cubes on a grill pan. Served in flat bread with hummus, plain Greek yogurt, and baby arugula. Yum!!
Yummm!!!!