Side Pannel
Indian Lamb Kebabs
Indian Lamb Kebabs
- Recipe Submitted by Gelatin on 04/08/2014
Category: Rice, Lamb/Sheep, Main Dish, Indian
Ingredients List
- 2 lbs boneless leg of lamb, fat removed and cut into 1 inch cubes
- 2 cups plain yogurt
- 3 tbs unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely minced
- 2 tsp cumin
- 1/2 tsp red pepper flakes
- kosher salt and fresh cracked black pepper to taste
- 2 tsp ginger, minced
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cloves
- juice of 2 limes
Directions
Combine lamb cubes and yogurt, mix well and marinate overnight.
In a saute pan heat butter, add onion, garlic, cumin, red peppers, salt, pepper, ginger, turmeric, coriander and cloves and saute for 5 minutes over moderate heat. Cool slightly.
Remove lamb from yogurt, wiping off most but not all of the excess yogurt.
Pour spice mixture over lamb, mix well, marinate for 4 hours.
Thread lamb of pre soaked skewers and cook over hot charcoal turning once, about 4 minutes on each side.
Sprinkle kabobs with lime juice.
Serve with rice.
In a saute pan heat butter, add onion, garlic, cumin, red peppers, salt, pepper, ginger, turmeric, coriander and cloves and saute for 5 minutes over moderate heat. Cool slightly.
Remove lamb from yogurt, wiping off most but not all of the excess yogurt.
Pour spice mixture over lamb, mix well, marinate for 4 hours.
Thread lamb of pre soaked skewers and cook over hot charcoal turning once, about 4 minutes on each side.
Sprinkle kabobs with lime juice.
Serve with rice.
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