boneless leg of lamb, trimmed of fat and
cut into 4 cm cubes
ground cumin
turmeric
natural yoghurt
small onion, finely chopped
piece fresh root ginger, grated
cloves garlic, crushed
Garam Masala
few drops red food coloring, optional
salt
Method :
Put lamb in a bowl and add cumin,
turmeric, salt and yogurt, onion, ginger and garlic.
Mix together well, then, if you
wish, add enough coloring to give mixture a red tinge.
Cover and leave in refrigerator for
4-6 hours to marinate.
Drain lamb from marinade and thread
cubes on to 8 short skewers, pressing cubes closely together.
Heat grill.
Cook kebabs for 15-20 minutes,
basting kebabs with any remaining marinade and turning occasionally
during cooking, until well browned and done to taste.
Sprinkle with garam masala and
serve at once.
Serves 4
These kebabs can be cooked on a barbecue
using metal skewers. Cooking time depends on heat of barbecue.