1 kg (2.2 lb) Lamb (leg or shoulder), cut into boneless cubes
6 tbsp (108 g) 3 1/2 oz Ginger-garlic (adrak-lasan) paste
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Black pepper (kali mirch) powder
Salt to taste
3 tbsp (45 ml) 1 1/2 oz Cream
3 tbsp (45 g) 1 1/2 oz Cheese
1 tsp (2 g) Garam masala
1 tsp (1 1/2 g) Cumin (jeera) powder
a pinch Saffron (kesar)
1/4 tsp Dry fenugreek (kasoori methi) powder
Butter for basting
6 tbsp (108 g) 3 1/2 oz Ginger-garlic (adrak-lasan) paste
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Black pepper (kali mirch) powder
Salt to taste
3 tbsp (45 ml) 1 1/2 oz Cream
3 tbsp (45 g) 1 1/2 oz Cheese
1 tsp (2 g) Garam masala
1 tsp (1 1/2 g) Cumin (jeera) powder
a pinch Saffron (kesar)
1/4 tsp Dry fenugreek (kasoori methi) powder
Butter for basting
method
1. Mix ginger-garlic paste, vinegar, red chilli powder, black pepper, and salt together.
2. Marinate the lamb cubes in the prepared mixture for 2 hours.
3. In another bowl, mix cream, cheese, garam masala, cumin powder, saffron, and fenugreek powder. Add the marinated lamb and keep aside for 1 hour.
4. Preheat oven to 180°C (350°F). Skewer the lamb cubes, 2 cm apart. Roast in oven / charcoal grill / tandoor for 8 - 10 minutes. Hang die skewers for a few minutes to allow the excess marinade to drip off. Baste with butter and cook for another 3 - 4 minutes.
5. Serve hot, garnished with green coriander and cream, lemon wedges and onion rings.
2. Marinate the lamb cubes in the prepared mixture for 2 hours.
3. In another bowl, mix cream, cheese, garam masala, cumin powder, saffron, and fenugreek powder. Add the marinated lamb and keep aside for 1 hour.
4. Preheat oven to 180°C (350°F). Skewer the lamb cubes, 2 cm apart. Roast in oven / charcoal grill / tandoor for 8 - 10 minutes. Hang die skewers for a few minutes to allow the excess marinade to drip off. Baste with butter and cook for another 3 - 4 minutes.
5. Serve hot, garnished with green coriander and cream, lemon wedges and onion rings.
serving amount
serves: 4 - 5
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