Lamb Kebab
Ingredients
2 kilos leg of lamb, boned
1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
AJI-NO-MOTO® Umami Seasoning
2 tablespoons yoghurt
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice
1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
AJI-NO-MOTO® Umami Seasoning
2 tablespoons yoghurt
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice
Procedure
1.Trim lamb, discarding excess fat. Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
2.Combine all the remaining ingredients, mixing well. Marinate lamb in the mixture, kneading the spices well into the meat.
Season with AJI-NO-MOTO® Umami Seasoning.
3.Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over,
turning to ensure lamb is well cooked. Serve with parathas and Indian sas(sauce) which is given above.
Serves 6
2.Combine all the remaining ingredients, mixing well. Marinate lamb in the mixture, kneading the spices well into the meat.
Season with AJI-NO-MOTO® Umami Seasoning.
3.Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over,
turning to ensure lamb is well cooked. Serve with parathas and Indian sas(sauce) which is given above.
Serves 6