These lamb kebabs are
made with partially cooked meat, so that the flavour of the
spices works right in
Lean lamb,
shoulder cuts 1 kg
Cooking oil 30
ml/2 tbs
Coriander
powder 30 gm/2 tbs
Garam masala
2.5 gm/ 1/2 tsp
Ginger, grated
10 gm/2 tsp
Lemon juice 30
ml/2 tbs
Onions,
chopped 240 gm/1 cup
Red chilli
powder 2.5 gm/ 1/2 tsp
Salt to taste
Turmeric 2.5
gm/ 1/2 tsp
Yogurt 240 gm/
1 cup
Beat to
a creamy smoothness half the yogurt with coriander powder,
ginger, chilli powder, lemon juice, oil and salt. Add onions
and meat cut into 2 inch cubes. Leave to marinade for an
hour. To the other half of the yogurt add turmeric and garam
masala and whisk. Add the meat mixture and transfer to a
pan. Put pan on stove and heat slowly till mixture begins to
simmer. Cover and cook on low heat for 40 minutes till meat
is almost done. Remove lid and let all moisture evaporate
till only a thick sauce-like coating remains on the meat
pieces. Skewer meat pieces and roast in a medium hot tandoor
or grill lightly on a tray. Turning regularly till all sides
are evenly browned.
Time:
Preparation: 1 1/2 hour, Cooking: 1 hour.
To
Serve: Remove from skewers and serve hot with any Indian
bread or rice.
