serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Marinade
- 1 tsp salt
- 1 tbsp lemon juice
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic , finely chopped
- 2 small fresh green chillies, finely chopped
- ½ cup plain yogurt
Skewers
- 1 kg boneless, trimmed lamb leg (from 1.5kg whole lamb leg)
- 8-12 skewers (if wooden, soak for 30 minutes before use)
- 2 tbsp ghee, or clarified butter
- flaked salt
- 1 tsp lemon juice
- beaten rice* and tomato pickle to serve
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Marinating time overnight
Instructions
You will need to begin this recipe one day ahead, to marinate the meat overnight.
Combine all the marinade ingredients in a mixing bowl, add the lamb, and mix well, making sure that each piece is coated. Cover and refrigerate for at least 8 hours.
Preheat a charcoal barbeque or chargrill to medium-high heat. Remove the lamb from the marinade, and thread onto the skewers. Grill for 8-10 minutes turning frequently and basting with the melted butter or ghee, or until the lamb is brown on all sides and cooked through.
Remove from grill, season to taste and drizzle with lemon juice. Serve immediately with beaten rice, tomato pickle or other condiments.
Note
• Beaten rice available from Nepali food stores. Check out our recipe for , which is usually home made.
Photography by Alan Benson. Styling by Michelle Noerianto.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
