Ingredients
-
2
-
1
-
3/4
-
-
6
-
1/2
-
1
-
2
-
3
-
1
-
-
-
-
-
Directions
Lamb Tikka,This is a great recipe based on one from Linda Fraser’s cookbook, The Book of Curries & Indian Foods. Cook time doesn’t include the 4 to 6 hours refrigeration time.,Beautiful! This had a lot of the elements a of a curry without the heat that can sometimes dominate a mild meat like lamb. I didn’t use the optional food coloring and we both enojoyed along with a light salad.
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Steps
|
1
Done
|
Trim Fat from Lamb; Cut Lamb Into 1 1/2 -Inch Cubes. |
|
2
Done
|
Place Lamb Cubes in a Bowl; Add Cumin, Turmeric, Salt, Yogurt, Onion, Gingerroot and Garlic. |
|
3
Done
|
Mix Together Well; If Desired, Add Enough Coloring to Give Mixture a Red Tint. |
|
4
Done
|
Cover and Refrigerate 4 to 6 Hours. |
|
5
Done
|
Drain Lamb from Marinade and Thread Cubes Onto Eight Short Skewers, Pressing Cubes Closely Together. |
|
6
Done
|
Preheat Broiler or Grill. |
|
7
Done
|
Cook Kabobs 15 to 20 Minutes, or Until Done, Basting Kabobs With Any Remaining Marinade and Turning Occasionally During Cooking. |
|
8
Done
|
the Lamb Is Ready When It Is Browned on the Outside and Still Slightly Pink in the Center. |
|
9
Done
|
Sprinkle With Garam Masala and Serve at Once. |
