Lamb kebabs

Lamb kebabs

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Let me confess that this is not a traditional Indian recipe — no Indian cook would use oregano or soy sauce. It evolved when I was in an unorthodox mood, and proved so delicious that I wrote it down and have used it frequently. Strangely enough, the kebabs still have an Indian flavour.

Ingredients

Quantity Ingredient
2kg boned leg of lamb
1 large garlic clove
2 teaspoons salt
1 1/2 teaspoons fresh ginger, finely grated
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried curry leaves, crushed
1 teaspoon dried oregano leaves, crushed
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 tablespoons peanut oil
1 tablespoon lemon juice

Method

  1. Trim excess fat off lamb, cut meat into 2.5 cm cubes and put in a large bowl. Crush the garlic with the salt and combine in a bowl with the remaining ingredients, mixing well. Add the lamb and toss well to coat. Cover the bowl and refrigerate for at least 3 hours, or up to 4 days.
  2. Thread the pieces of meat onto six metal skewers and cook under a hot griller for about 5 minutes on each side. When nicely brown, serve hot with boiled rice or parathas, accompanied by onion sambal and mint chutney.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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