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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Skewered Barbecued Lamb Ingredients:
ingredients: serves 6 |
2 kg (4 lb) leg of lamb, boned |
- 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 yoghurt |
1 teaspoon ground coriander |
1 teaspoon ground cummin |
salt to taste |
2 tablespoons sesame oil |
1 tablespoon lemon juice |
Directions:
1. Trim lamb, discarding excess fat. Any sinewy bits may be saved for stock or for adding to a curry.
2. Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
3. 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.
4. 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 sas(sauce) which is given above.
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