This spicy-marinade snack is made with the usual ingredients of the Indian dishes, but, it is the amount of the spices which makes all the difference. These brochettes turn out best when marinated and kept overnight. And, they are best served with fresh green chutney or cool cucumber-mint raita and with naan. Or serve it with spinach rice as a main course.
This recipe is from Anjum Anand, known as UK’s TV’s spice girl. Check out the source to find more recipes from her. Meanwhile, put on your apron and try this spicy dish.
Serves 4-6
450g boned lamb, cut into 2cm cubes and pierced with a fork
marinade
150ml thick yoghurt
1/2 small onion, roughly chopped
15g garlic, peeled
8g ginger, peeled
2 tsp. each garam masala and cumin powder
1 tsp. coriander powder
1/2 tsp. fennel seeds, powdered
¼ tsp freshly ground black peppercorns
2 tsp. vegetable oil
2 tbs. coriander leaves
1/2 tsp. red chilli powder or to taste
2 tsp. lemon juice
1 tsp. salt or to taste
1-2 tbs. melted butter
6 wooden skewers, soaked
Blend all the marinade ingredients in a food processor till smooth. Stir in the lamb pieces, mix well and leave to marinate for as long as possible, overnight in the fridge would be best. Bring back to room temperature 1 hour before cooking. Discard the marinade.
Thread the cubes onto the skewers and place under a preheated grill. Cook until tender, around 5-6 minutes turning halfway through cooking. Alternatively cook in an oven preheated to 200C for 10 minutes. Smear the butter and cook another minute or two for slightly pink meat.
Serve hot.
