550 g (1 1/4 lb) leg of lamb (in a single thick slice)
300 ml (1/2 pt) natural yoghurt
5 g (1 tsp) chilli powder
5 g (1 tsp) crushed coriander
5 g (1 tsp) Garam Masala
1/2 tsp salt
juice of 1 fresh lime or lemon
8 lettuce leaves
2 tomatoes, sliced
12 slices of cucumber
1 small onion, peeled and finely sliced
1 lemon or lime, quartered
300 ml (1/2 pt) natural yoghurt
5 g (1 tsp) chilli powder
5 g (1 tsp) crushed coriander
5 g (1 tsp) Garam Masala
1/2 tsp salt
juice of 1 fresh lime or lemon
8 lettuce leaves
2 tomatoes, sliced
12 slices of cucumber
1 small onion, peeled and finely sliced
1 lemon or lime, quartered
method
1. Leg of lamb sliced about 1.2 cm (1/2 in) thick is best for this dish.
2. Remove any bone or gristle. Cut into 1.2 cm (1/2 in) cubes.
3. Mix yoghurt with the spices, salt and lime or lemon juice in a plastic bag or a flat dish.
4. Add the meat to the marinade and allow to soak for several hours. Turn from time to time.
5. Divide the meat onto 4 skewers and cook under a hot grill, turning every two minutes.
6. Serve each portion off the skewer with Pilau Rice and a green salad.
7. Garnish with the remaining ingredients and accompany with the sauce of your choice.
2. Remove any bone or gristle. Cut into 1.2 cm (1/2 in) cubes.
3. Mix yoghurt with the spices, salt and lime or lemon juice in a plastic bag or a flat dish.
4. Add the meat to the marinade and allow to soak for several hours. Turn from time to time.
5. Divide the meat onto 4 skewers and cook under a hot grill, turning every two minutes.
6. Serve each portion off the skewer with Pilau Rice and a green salad.
7. Garnish with the remaining ingredients and accompany with the sauce of your choice.
serving amount
serves 4
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