Indian Lamb Kebobs
Ingredients
| 6 cloves garlic | ||
| 2 lbs lamb, trimmed and cubed | ||
| 12 almonds | ||
| 1 tsp poppy seeds | ||
| 3 tsp garam masala | ||
| 1 tsp curry powder | ||
| 1 tsp cayenne pepper | ||
| 2 cups plain yogurt | ||
| 5 tbs ghee (clarified butter) | ||
| 2 bunches fresh cilantro |
- Add garlic, almonds, poppy seeds, garam masala, curry powder, cayenne and yogurt to a food processor and process until a paste is formed.
- Add the lamb to a large zip lock bag and pour the paste over. Refrigerate overnight, turning occasionally.
- Place the lamb on skewers that have been soaked in water for 30 minutes and brush with the melted ghee.
- Grill for about 7 to 10 minutes on each side over hot coals.
- Serve hot, garnished with chopped cilantro.
- You may also bake the kabobs until well browned in tender in a 400 degree oven.
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