|
900 g
1 teaspoon
3/4 teaspoon
6 tablespoons
1/2
5 cm
2
1 teaspoon |
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.
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