Lamb Kebabs X
2 lb (900 g) boneless leg of -lamb, trimmed of excess fat -and cut into 1 1/2 Inch (4 cm) cubes 1 ts (5 ml) ground cumin 1/2 ts (2 ml) turmeric 2 ts (10 ml) salt 1/4 c (60 ml) unfl...
Ingredients
- 2lb(900 g) boneless leg of
- 1ts (5 ml) ground cumin
- 1/2ts (2 ml) turmeric
- 2ts (10 ml) salt
- 1/4c (60 ml) unflavored yogurt
- 1/4c (60 ml) finely chopped
- 2tb (30 ml) garam masala (see
- 1/2c (125 ml) whole cumin seeds
Directions
- 1
2 lb (900 g) boneless leg of -lamb, trimmed of excess fat -and cut into 1 1/2 Inch (4 cm) cubes 1 ts (5 ml) ground cumin 1/2 ts (2 ml) turme
- 2
Add the yogurt, onions, coriander, ginger and garlic, and toss the ingredients together until thoroughly blended
- 3
Marinate the lamb (covered loosely with foil) at room temperature for at least 2 hours or in the refrigerator for 4 to 6 hours
- 4
Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface, or preheat the broiler of your kitche
- 5
Remove the lamb from the marinade and string it on 3 or 4 long skewers, pressing the cubes tightly together
- 6
If you plan to broil the lamb in the stove, suspend the skewers side by side across the length or width of a large baking pan, preferable li
- 7
Broil about 3 inches (8 cm) from the heat, turning the skewers occasionally, for 10 to 20 minutes, or until the lamb is brown and is done to
- 8
To serve, slide the lamb off the skewers with a knife, mound it attractively on a heated platter, and sprinkle it with garam masala