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Lamb Tikka Popular

Category : Lamb

Author : TajRecipe

Date : 10/31/2005

Rating: Rating 3.7 ( 3.7 ) by 27 users

1 kg ( 2 lb) boneless leg of lamb
1 tsp ground cumin
3/4 tsp turmeric
6 tbsp natural yogurt
1/2 small onion, finely chopped
5 cm (2 in) piece fresh root ginger, grated
2 cloves garlic, crushed
few drops red food colouring, optional
1 tsp Garam Masala
1. Trim fat from lamb and cut lamb into 4 cm (1 1/2 in) cubes.

2. Put lamb in a bowl and add cumin, turmeric, salt, yogurt, onion, ginger and garlic.

3. Mix together well, then, if you wish, add enough colouring to give mixture a red tingue.

4. Cover and leave in refrigerator for 4-6 hours to marinate.

5. Drain lamb from marinade and thread cubes onto 8 short skewers, pressing cubes closely together.

6. Heat grill.

7. Cook kebabs for 15-20 minutes, basting kebabs with any remaining marinade and turning occasionally during cooking, until well browned and done to taste.

8. Sprinkle with garam masala and serve at once.

Serves 4.

These kebabs can be cooked on a barbecue using metal skewers.
Cooking time depends on heat of barbecue.

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