Ingredients
Units
Scale
- 1/2 small white onion
- 1 small lemon, squeezed
- 100g crunchy peanut butter – TFD prefers organic
- 75ml hot chicken stock
- 3/4 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp. salt
- Parsley for garnish
- 1 tsp Sudanese Baharat spice mix, made with the following ingredients, ground to a powder in a spice grinder:
- 60g Black pepper
- 18g Allspice
- 12g Cinnamon
- 12g Cardamom
- 12g Nutmeg
- 10g dried Rosebuds
Instructions
- Finely dice the onion into pieces as small as you can get them. Pour the lemon juice over the onion and set aside to soak for 10-15 minutes.
- Beat the peanut butter and stock together until fully combined. Add the lemon, onion, cumin, salt, baharat and chili and combine well.
- Transfer to a serving dish and garnish with parsley. Serve with lamb kebab skewers.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 249.05 kcal
- Sugar: 3.88 g
- Sodium: 217.35 mg
- Fat: 15.52 g
- Saturated Fat: 3.81 g
- Trans Fat: 0.02 g
- Carbohydrates: 27.54 g
- Fiber: 9.9 g
- Protein: 8.88 g
- Cholesterol: 0.57 mg
