Ingredients:-2 kg (4 lb) leg of lamb, boned
For spices:-
1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
2 tablespoons yogurt
1 teaspoon ground coriander
1 teaspoon ground cummin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice
Method:
Trim lamb, discarding excess fat.
Any sinewy bits may be saved for stock or for adding to a curry.
Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
Combine all the remaining ingredients, mixing well.
Marinate lamb in the mixture, kneading the spices well into the meat.
Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cooked.
Serve with parathas and Indian
A comment would be really helpful for the Author to keep going and Post Better. So, Post a Comment to this topic and Share your Views to It. I really appreciate your Comments
Add a Reply / Comment
No comments:
Post a Comment