2 tablespoons cornstarch
12 bananas, peeled and cut into 1/2-inch slices
1 1/2 teaspoons dried parsley, crushed
1 teaspoon lemon juice
1 tablespoon lemon juice
1 (2 pound) kebab lamb
4 eggs
In a small saucepan, stir together cornstarch, banana, parsley and lemon juice. Cover, and heat on medium-low following manufacturer's directions. Bring to a maximum setting of 225 degrees F (120 degrees C), but be advised that the cornstarch may take 5 minutes to dissolve.