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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 cups yogurt, drained |
1/4 cup lemon juice |
1 1/2 tablespoon minced ginger |
6 cloves garlic, minced |
4 jalapeno peppers, chopped |
4 bay leaves |
1 1/2 tablespoons paprika |
1 1/2 tablespoons ground cumin |
1 1/2 tablespoons ground coriander |
1 1/2 tablespoons turmeric |
2 tablespoons salt |
2 tablespoons black pepper |
1 1/2 tablespoons ground cardamom seeds |
1 tablespoon chili powder |
2 pounds boneless leg of lamb, cut into 1-inch cubes |
french baguette |
1 cucumber, peeled, seeded and shredded |
1 onion, finely diced |
1 to 2 cloves garlic, crushed |
1 tomato, diced |
2 cups yogurt |
1 teaspoon salt |
2 teaspoons roasted cumin seeds |
Directions:
1. Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate for 24 to 48 hours in refrigerator. To make the raita, mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop. Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette, slather it with raita, and stuff with grilled lamb. Eat hoagie with ice cold beer.
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