Thursday, February 1, 2007

I apologize for not posting this yesterday evening but its better late than never huh? Anyway this is the dish which went along with the Cucumber Raita I posted earlier and I must say it was just heavenly as it turned out much better than when I prepared it several months ago. I practically couldn't walk after dinner yesterday.

Marinating the lamb is probably the most important part, so let it marinate for at least 4-5 hours and don't be too hasty to just grill it before then. During the grilling process, try to get it done quickly and evenly as this will hold in the moisture and make the meat tender.

1 lb boneless Lamb - wash & cut into cubes
2 small OnionsOnions
- finely chopped
1 inch pc GingerGinger
- chopped
5 cloves of GarlicGarlic
- chopped
1 tsp Red Chili PowderRed Chili Powder

1 tsp Cumin PowderCumin Powder

4 Green ChiliesGreen Chilies

3 cups plain Yoghurt
Salt to taste

1] Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghurt and mix well.
2] Set aside while you thread the meat cubes into the skewer.
3] Arrange this skewer in a tray and pour the spiced yoghurt mixture over the lamb pieces.
4] Let it marinate for about 4-5 hours.
5] Then roast this in a hot grill until golden brown.
6] Serve hot with pickled onions, mint sauce or raita.

Note: You may add slices of green pepper and onions in between the cubes for extra flavors.

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posted by Daryl W.T. Lau at 1:18 AM |


At February 2, 2007 at 10:39 PM, Anonymous simcooks

Very nicely charred kebabs you have there. Looks juicy and tender.


At February 2, 2007 at 10:49 PM, Blogger Daryl W.T. Lau

Thanks Ms. Sim... it did turn out much better this time. Loved it!