Goanese Kebab Curry

1 lb. lean lamb
1 lb. pork
thin slices fresh ginger
2 tablespoons cooking oil
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
2 fresh red or green chilis, seeded
1 tablespoon grnd cumin
2 tablespoons black mustard seed, grnd
2 teaspoons chili powder or to taste
2 teaspoons garam masala
1/2 cup vinegar
1/2 cup water
2 teaspoon salt
1/2 teaspoon grnd black pepper

Directions:

Cut both meats into cubes and thread onto bamboo skewers, alternating with thin slices of tender ginger.

Heat some oil in a saucepan and fry the onion, garlic, and chilis until the onion is soft and golden brown.

Add the spices and continue stirring and frying for more 1 minute.

Add the vinegar, water, salt, and pepper.

Let the mixture come to a boil, then add the skewers of meat.

Turn to coat in the spice mixture, cover, and cook on very low heat until the meat is tender.

Stir and turn the kebabs a couple of times during cooking.

When the meat is tender, cook, uncovered, until the gravy is thickened and dark.

Serve with white rice.

Notes: 

Serves 6 people