Grilled Lamb in Pickling Spices (Achaari Boti Kabab)

Discussion in 'Recipes' started by vikas khanna, Feb 27, 2005.

  1. vikas khanna

    vikas khanna

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    In Indian cuisine almost everything is pickled- mangoes, fruits, vegetables and meats. The spices which are used to add to the flavors of pickles have been used to marinated lamb cubes.

    Serves 6

    2 tablespoons vegetable oil
    1/2 teaspoon nigella seeds
    1/2 teaspoon fennel seeds
    1/2 teaspoon cumin seeds
    1/2 teaspoon black mustard seeds
    1/2 teaspoon fenugreek seeds
    1 tablespoon minced garlic
    1 tablespoon minced ginger
    2 medium onion, coarsely chopped
    salt to taste
    1/2 teaspoon cayenne pepper
    1 teaspoon ground turmeric
    1/2 teaspoon garam masala
    1/3 cup white wine vinegar
    1 tablespoon fresh lemon juice
    1 pound fresh boneless lamb, cut into 1-inch cubes
    olive oil for basting
    lemon wedges

    1. Heat the vegetable oil in a large skillet over medium heat and add nigella, fennel, cumin, mustard, and fenugreek seeds. Saute until very fragrant and start to sizzle,
    about 2 minutes. Add garlic, ginger and onions and saute until the onions become golden brown, about 8 minutes.
    2. Add salt, cayenne pepper, garam masala and cook until the flavors are well mixed. Transfer the mixture to a food processor or blender and blend into a smooth paste
    by adding vinegar.
    3. Transfer the mixture in a large bowl and add the lamb cubes. Gently rub the meat with the marinate and cover and refrigerate for atleast 3 hours.
    4. Thread the seasoned lamb cubes onto skewers, coating with all the marinate.
    5. Grill, covered, on medium-low heat, basting with oil until lamb is fully cooked and tender, about 12 to 15 minutes.
    6. Slide the cubes off the skewers to a serving dish and serve hot with lemon wedges.

    Bon Appetit!
    Vikas Khanna,
    "The Spice Story of India"
     
  2. mezzaluna

    mezzaluna

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    Thank you Vikas. This recipe looks delicious.