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GRILLED LAMB IN PICKLING SPICES
  • 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 marinade.
  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 onto a serving dish and serve hot with lemon wedges.

 

 
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