Indian Meat Recipes - Lamb Tikka Kebabs (Maas Ke Tikka) Recipe

Ingredients

• 2 teaspoons cumin seeds

• 1 lb (500 g) boneless lamb, cubed

• 1 1/2 cups (375 g) hung yogurt (refer recipe)

• 2 1/2 teaspoons chili paste or minced fresh chilies

• 2 teaspoons crushed garlic

• 1 teaspoon grated ginger

• 1/2 teaspoon ground mace

• 1/2 teaspoon Garam Masala (refer recipe)

• 1 teaspoon salt

• 1 1/2 tablespoons oil

• 2 teaspoons lemon juice

• Oil, to baste

---

Method:

1. Dry-roast the cumin seeds in a nonstick wok, stirring continuously for 1 to 2 minutes until fragrant. Allow to cool, then grind to a powder in a blender or mortar and pestle.

2. Prick the lamb cubes all over with a fork. Mix the ground cumin and the remaining ingredients (except the oil for basting) together and combine with the lamb, coating well. Leave to marinate in the refrigerator for a minimum of 4 hours.

3. Thread the meat onto skewers and cook under a very hot grill or broiler for 3 to 4 minutes. Brush the meat with oil, turn, and grill on the other side. Serve hot with Tandoori Naan.