Jamie Magazine
By Naved Nasir
25 mins plus marinating
Super easy
serves 6
About the recipe
You can serve these with whatever accompaniments you like, but kachumber is a popular salad to eat with many Indian dishes – a medley of sliced tomato, cucumber and onion, dressed with lemon juice.
Recipe From
Ingredients
1kg boneless lamb leg
unsalted butter
MARINADE
5 cloves of garlic
3cm piece of ginger
½ a lime
150g Greek yoghurt
50ml sunflower oil
35g papaya paste (see tip)
20g deggi mirch (see tip)
1 teaspoon garam masala
1 teaspoon red chilli powder
1 pinch of black cumin seeds
1 pinch of ground cumin
Top Tip
Papaya paste is an acidic fruit paste, great for tenderising meat. Find it online at theasiancookshop.co.uk. Deggi mirch is an Indian chilli powder. You can buy it online at spicesofindia.co.uk, or just substitute it with regular chilli powder.
Method
- Trim the lamb of fat, then cut into 2.5cm cubes. Prick all over with a fork, then squeeze out any moisture and pat it dry with paper towels.
- Peel and finely grate the garlic and ginger, then mix with 1 tablespoon of lime juice, 1 teaspoon of sea salt and the remaining marinade ingredients.
- Submerge the lamb chunks in the marinade, ensuring they are covered, then pop in the fridge for at least 8 hours.
- When you’re ready to cook, preheat the grill to high. Thread the meat onto skewers, keeping them 2.5cm apart.
- Grill the kebabs for 5 minutes, then turn and cook them for another 2 minutes.
- Melt the butter, then use it to baste the kebabs and grill for a final 5 minutes.
- Serve straight away. Delicious with a kachumber salad, coriander leaves and lime wedges on the side.
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