Ingredients:

Lean lamb, shoulder cuts 1 kg
Cooking oil 30 ml/2 tbs
Coriander powder 30 gm/2 tbs
Garam masala 2.5 gm/ ½ tsp
Ginger, grated 10 gm/2 tsp
Lemon juice 30 ml/2 tbs
Onions, chopped 240 gm/1 cup
Red chili powder 2.5 gm/ ½ tsp
Salt to taste
Turmeric 2.5 gm/ ½ tsp
Yogurt 240 gm/ 1 cup

Method:

Beat to a creamy smoothness half the yogurt with coriander powder, ginger, chili powder, lemon juice, oil and salt. Add onions and meat cut into 2 inch cubes. Leave to marinade for an hour. To the other half of the yogurt add turmeric and garam masala and whisk. Add the meat mixture and transfer to a pan. Put pan on stove and heat slowly till mixture begins to simmer. Cover and cook on low heat for 40 minutes till meat is almost done. Remove lid and let all moisture evaporate till only a thick sauce-like coating remains on the meat pieces. Skewer meat pieces and roast in a medium hot tandoori or grill lightly on a tray. Turning regularly till all sides are evenly browned.

Be Sociable, Share!

•