|
Ingredients
|
Quantity
|
|
Garlic cloves
|
3
|
|
Medium onion
|
½
|
|
Fresh ginger –coarsely chopped
|
1 tbsp
|
|
Paprika
|
½ tbsp
|
|
Sugar
|
1 tsp
|
|
Cumin – ground
|
1 tsp
|
|
Cardamom – ground
|
½ tsp
|
|
Hot chilli powder
|
½ tsp
|
|
Plain yoghurt – reg or low-fat
|
½ cup
|
|
Lean lamb – trimmed – cut in 1” cubes
|
2 ½ pounds
|
|
Salt
|
|
In a processor fitted with the metal blade, process the garlic,
onion and ginger until finely chopped (or pound it with a mortar and pestle);
add the paprika, sugar, cumin, cardamom, chili and yogurt and mix well.
In a mixing bowl, combine the lamb with the mixture. Cover with
plastic wrap and marinate overnight in the refrigerator.
Soak 30 small bamboo skewers in water for about 1 hour. Thread a
couple of cubes of lamb on each skewer. Cover both ends of skewer with a piece
of foil to prevent them from burning. Preheat the grill or broiler until very
hot. Sprinkle the lamb lightly with salt and grill it close to the heat for 2
to 3 minutes per side until nicely charred but still pink inside. Slip foil off
the skewers and serve the kabobs. Makes 30 skewers.
