| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
The, Spice, Trail |
4 |
servings |
INGREDIENTS
| 125 |
g |
Natural yoghurt |
| 2 |
tb |
Light malt vinegar |
| 1 |
tb |
Ginger paste |
| 2 |
ts |
Garlic paste |
| 50 |
g |
Onions; chopped |
| 1 |
|
Green chilli; seeded and chopped |
| 1 |
tb |
Fresh mint leaves |
| 2 |
ts |
Coriander leaves; chopped |
| 1 |
ts |
Ground cumin |
| 2 |
ts |
Garam masala |
| 1 |
ts |
Salt or to taste |
| 700 |
g |
Boned leg of lamb; cut into 2.5cm |
|
|
; cubes |
| 50 |
g |
Ghee or unsalted butter; melted |
INSTRUCTIONS
Put all the ingredients, except the meat and butter, in a blender or food
processor and make a smooth puree.
Put the lamb in a large mixing bowl and pour over the marinade. Stir until
everything is blended well and the meat is completely coated in the
marinade. Cover the bowl and leave to marinate in a cool place for 4-5
hours or overnight in the fridge. Bring it to room temperature before
cooking.
Remove the grid from the grill pan and line it with a piece of foil then
brush with a little oil. Preheat the grill to high.
Lightly brush 6 skewers with oil and thread the marinated lamb cubes onto
them leaving a slight gap between each piece of meat. Place the skewered
meat on the prepared grill pan and cook approximately 10cm away from the
element for 5 minutes. Carefully turn the skewers over and grill for a
further 5 minutes. Brush generously with the melted ghee or butter and cook
for 2-3 minutes. Turn them over again and brush with the remaining butter.
Cook for a further 2-3 minutes and remove from the heat.
Serve as a started with a chutney and naan cut into small pieces. Excellent
served with drinks.
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