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What You Need:
(To Serve: 4)
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2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1½ -inch cubes
1 teaspoon ground cumin
½ teaspoon turmeric
2 teaspoons salt
¼ cup unflavored yoghurt
¼ cup finely chopped onions
2 tablespoons finely chopped fresh coriander (cilantro)
2 tablespoons scraped, finely chopped fresh ginger root
1 teaspoon finely chopped garlic
½ teaspoon garam masala
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Translate this recipe:
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| How To Cook: |
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1. Place the lamb in a deep bowl and sprinkle it with the cumin, turmeric and salt, turning the cubes about with a spoon to coat them evenly. Add the yoghurt, onions, coriander, ginger and garlic, and toss the ingredients together until thoroughly blended.
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2. Marinate the lamb (covered loosely with foil) at room temperature for at least 2 hours or in the refrigerator for 4 to 6 hours. Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface, or preheat the broiler of your kitchen stove to the highest possible point.
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3. Remove the lamb from the marinade and string it on 3 or 4 long skewers, pressing the cubes tightly together. If you plan to broil the lamb in the stove, suspend the skewers side by side across the length or width of a large baking pan, preferably lined with an open-meshed rack upon which the bottom of the meat can rest.
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4. Broil about 3 inches from the heat, turning the skewers occasionally, for 10 to 20 minutes, or until the lamb is brown and is done to your taste. To serve, slide the lamb off the skewers with a knife, mound it attractively on a heated platter, and sprinkle it with garam masala.
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5. In India, husaini kabab is often served with sas
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