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700 grams of Lamb Leg (boned & cut into 2.5cm cubes)
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50 grams of Onions (chopped)
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1 Green Chilli (Hari Mirch) (seeded & chopped)
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1 tbsp. of Fresh Mint Leaves (Podina)
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2 tsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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1 tsp. of Ground Cumin (Pisa Zeera)
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2 tsp. of
Garam Masala
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Salt (to taste)
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1 tbsp. of Ginger Paste (Pisi Adrak)
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1 tsp. of Garlic Paste (Pisa Lasan)
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2 tbsp. of Light Malt Vinegar
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125 grams of Plain Yogurt
1) Combine all of the ingredients, except the meat and butter, in a blender or food processor and process to a smooth puree.
2) In a large mixing bowl , add the lamb and pour over the marinade. Stir well until everything is blended and the meat is completely coated with the marinade. Cover the bowl and leave it to marinate in a cool place for 4-5 hours or overnight in the refridgerator. And bring it to a room temperature before cooking.
3) Remove the grid from the grill pan and line it with a piece of foil then brush it with a little oil. Preheat the grill to high.
4) Lightly brush 6 skewers with oil and thread the marinated lamb cubes onto them leaving a slight gap between each piece of meat. Place the skewered meat on the prepared grill pan and cook approximately 10cm away from the element for 5 minutes. Carefully turn the skewers over and grill for a further 5 minutes. Brush generously with the melted ghee or butter and cook for 2-3 minutes. Turn them over again and brush with the remaining butter. Cook for another 2-3 minutes and remove from the heat.
