- 900 g boned leg of lamb, cut into 2cm in cubes
For the marinade
- 85 g plain yogurt
- 25 g ginger
- 5 fat garlic cloves
- 1/2 tsp red chilli powder, or to taste
- 1 tablespoon grease
- 2 tsp red white wine vinegar
- 1 rounded tsp garam masala
- 1 rounded tsp ground cumin
- ACTION 1
Blend all the marinade components until smooth, and season with 1 tsp salt and some black pepper. Include the lamb, mix well, cover and put in the refrigerator to marinade for as long as possible; overnight is finest.
- ACTION 2
When ready to prepare, soak 8 wood skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 minutes, turning typically, or up until charred in places and prepared right through. If you’re barbecuing the skewers, cook for 10-12 mins.
Dish from Excellent Food magazine, September 2014