Ingredients: Serves 6
2 kg (4 lb) leg of lamb, boned
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 cumin
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 sas (sauce) which is given above.
2 kg (4 lb) leg of lamb, boned
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 cumin
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 sas (sauce) which is given above.
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