Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Boneless leg of lamb - cut into 1-1/2-inch Cubes

  2. 1 tablespoon 15ml Ground cumin

  3. 1/2 tablespoon 7 1/2ml Ground turmeric

  4. 2 tablespoons 30ml Salt

  5. 1/4 cup 59ml Yogurt

  6. 1/4 cup 15g / 1/2oz Finely chopped onions

  7. 2 tablespoons 30ml Finely chopped cilantro

  8. 2 tablespoons 30ml Finely chopped ginger

  9. 1 tablespoon 15ml Minced garlic

  10. 1/2 teaspoon 2 1/2ml Garam masala

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the lamb pieces in a deep bowl and sprinkle it with the cumin, turmeric, and salt, turning them to coat evenly. Add the yogurt, onions, cilantro, ginger, and garlic and toss until well blended. Marinate the lamb overnight in the refrigerator. Prepare barbecue grill. Remove the lamb from the marinade and string pieces on long metal skewers. Grill approximately 3" from hot, white coals, turning occasionally, for approximately 10 to 20 minutes. Lamb should be cooked to your taste. To serve, sprinkle with garam masala.


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