1 medium onion
3 cloves garlic
2.5cm (1 in) ginger
2.5 cm (1 in) piece of stick cinnamon
2 cardamom pods, skinned
5 g (1 tsp) poppy seeds
1/8 nutmeg
1 clove
2 peppercorns
450 g (1 lb) lean, boneless lamb, cut into 2.5 cm (1 in) cubes
5 g (1 tsp) salt
5 g (1 tsp) chilli powder
150 ml (1/4 pt) yoghurt
Ghee (Clarified Butter) for basting
lemon wedges
3 cloves garlic
2.5cm (1 in) ginger
2.5 cm (1 in) piece of stick cinnamon
2 cardamom pods, skinned
5 g (1 tsp) poppy seeds
1/8 nutmeg
1 clove
2 peppercorns
450 g (1 lb) lean, boneless lamb, cut into 2.5 cm (1 in) cubes
5 g (1 tsp) salt
5 g (1 tsp) chilli powder
150 ml (1/4 pt) yoghurt
Ghee (Clarified Butter) for basting
lemon wedges
method
1. In a blender or food processor, blend together the onion, garlic and ginger, adding a little water if necessary.
2. Grind the cinnamon, cardamom, poppy seeds, nutmeg, clove and peppercorns to a fine powder.
3. Place the lamb in a large bowl, add the onion paste, powdered spices, salt, chilli powder and yoghurt, and mix thoroughly.
4. Cover the bowl with plastic wrap and place in the refrigerator overnight to marinate.
5. Divide the meat between 6 skewers. Put under a hot grill and baste occasionally with the ghee.
6. Turn once or twice and cook until tender — about 10 minutes.
7. Serve hot with wedges of lemon.
2. Grind the cinnamon, cardamom, poppy seeds, nutmeg, clove and peppercorns to a fine powder.
3. Place the lamb in a large bowl, add the onion paste, powdered spices, salt, chilli powder and yoghurt, and mix thoroughly.
4. Cover the bowl with plastic wrap and place in the refrigerator overnight to marinate.
5. Divide the meat between 6 skewers. Put under a hot grill and baste occasionally with the ghee.
6. Turn once or twice and cook until tender — about 10 minutes.
7. Serve hot with wedges of lemon.
serving amount
serves 3
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