Indian Lamb Kebobs


  • 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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