Description
This is a great recipe based on one from linda fraser's cookbook, the book of curries & indian foods. Cook time doesn't include the 4 to 6 hours refrigeration time.
Ingredients
- Boneless Leg Of Lamb
- Ground Cumin
- Ground Turmeric
- Salt
- Plain Yogurt
- Onion
- Fresh Gingerroot
- Garlic Cloves
- Red Food Coloring
- Garam Masala
- Skewers
Instructions
- Trim fat from lamb
- Cut lamb into 1 1 / 2 -inch cubes
- Place lamb cubes in a bowl
- Add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic
- Mix together well
- If desired, add enough coloring to give mixture a red tint
- Cover and refrigerate 4 to 6 hours
- Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together
- Preheat broiler or grill
- Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking
- The lamb is ready when it is browned on the outside and still slightly pink in the center
- Sprinkle with garam masala and serve at once