Total Time
50mins
Prep 30 mins
Cook 20 mins

This is a great recipe based on one from Linda Fraser's cookbook, The Book of Curries & Indian Foods. Cook time doesn't include the 4 to 6 hours refrigeration time.

Ingredients Nutrition

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.
Most Helpful

5 5

Beautiful! This had a lot of the elements a of a curry without the heat that can sometimes dominate a mild meat like lamb. I didn't use the optional food coloring and we both enojoyed along with a light salad.