Ingredients
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2 teaspoons Cumin Seeds
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1½ lbs (750 g) boneless Lamb
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I½ cups (375 g) plain Yogurt
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2½ teaspoons minced fresh Chiles
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2 teaspoons crushed Garlic
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1 teaspoon grated Ginger
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½ teaspoon ground Mace
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½ teaspoon Garam Masala
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1 teaspoon Salt
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1½ tablespoons Oil
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2 teaspoons Lemon Juice
Directions
Steps
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1
Done
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Dry-roast the cumin seeds in a nonstick wok, stirring continuously for 1 to 2 minutes until fragrant. Allow to cool, then grind to a powder in a blender or mortar and pestle. |
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2
Done
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Prick the lamb cubes all over with a fork. Mix the ground cumin and the remaining ingredients (except the oil for basting) together and combine with the lamb, coating well. Leave to marinate in the refrigerator for a minimum of 4 hours. |
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3
Done
|
Thread the meat onto skewers and cook under a very hot grill or broiler for 3 to 4 minutes. Brush the meat with oil, turn, and grill on the other side. Serve hot with Tandoori Naan. |
