Lamb Tikka

Name: Lamb Tikka
Ingredients: 2 lbs boneless leg of lamb; 1 teaspoon ground cumin; 3/4 teaspoon ground turmeric; salt; 6 tablespoons plain yogurt; 1/2 small onion, finely chopped; 1 piece fresh gingerroot, grated (2-inch); 2 garlic cloves, crushed; 3 drops red food coloring (optional); 1 teaspoon garam masala; 8 skewers

11 ingredients

9 steps

Ingredients

2 lbs boneless leg of lamb
1 teaspoon ground cumin
3/4 teaspoon ground turmeric
salt
6 tablespoons plain yogurt
1/2 small onion, finely chopped
1 piece fresh gingerroot, grated (2-inch)
2 garlic cloves, crushed
3 drops red food coloring (optional)
1 teaspoon garam masala
8 skewers

Directions

1

Trim fat from lamb; cut lamb into 1 1/2 -inch cubes.
2

Place lamb cubes in a bowl; add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic.
3

Mix together well; if desired, add enough coloring to give mixture a red tint.
4

Cover and refrigerate 4 to 6 hours.
5

Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together.
6

Preheat broiler or grill.
7

Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking.
8

The lamb is ready when it is browned on the outside and still slightly pink in the center.
9

Sprinkle with Garam Masala and serve at once.