Lamb Kabobs


This recipe is from Madhur Jaffrey's Indian Cooking, a cookbook I love and turn to often.

1 lb lamb cut into 3/4 inch cubes
8 TB plain natural yogurt
3 TB lemon juice
2 1-inch cubes of ginger, peeled and grated or minced fine
2 cloves garlic, peeled and mashed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1.5 tsp salt
3 TB vegetable oil

Put the meat into a stainless steel bowl. Combine the yogurt, lemon juice, ginger, garlic, cumin, coriander, cayenne and salt in a bowl and mix well with a fork. Hold a sieve over the meat and pour the yogurt mixture into it. Push the mixture through the sieve, extracting all the paste you can. Mix the meat and the marinade well. Cover and refrigerate for 6-24 hours.

Heat your broiler.

Thread the meat on to skewers. Balance the skewers on the rim of a baking dish so that all the meat juices drip into the dish. Brush the kebabs generously with oil and place the baking dish under the broiler. When one side of the meat gets lightly browned, turn the skewers to brown the opposite side, making sure to brush this side first with more oil. Brown second side.

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