Tandoori Lamb and Vegetable Kebabs

Ingredients

• 1 lb boneless, butterflied leg of lamb
• ½ cup plain lowfat yogurt
• 4 clove large garlic, coarsely chopped
• 1 3-inch piece ginger, peeled and coarsely chopped
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp mustard seeds
• 2 tsp hot red chile flakes
• salt and freshly ground black pepper
• 1 medium red bell pepper, cored and seeded
• 1 small red onion, peeled
• 12 small mushroom caps, cleaned
• 1 tbsp peanut or corn oil

Method

1. A day in advance, cut the lamb into 1 1/2-inch cubes. You should have 16, up to 20. Place in a glass bowl. Puree the yogurt, garlic, ginger, cumin seeds, coriander seeds, mustard seeds and red chile flakes together in a blender until smooth. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Pour over the lamb, turning to coat well, cover and marinate in the refrigerator overnight or up to 24 hours.
2. Next day, heat the broiler or grill. Cut the pepper and onion into chunks about the same size as the lamb pieces. Place in a bowl with the mushroom caps and toss with the oil and salt and pepper to taste.
3. Remove the lamb from the marinade, reserving the marinade. Arrange the meat and vegetables on metal skewers in this order: a mushroom cap, a piece of onion, a cube of lamb, a piece of pepper, a cube of lamb, a mushroom, a piece of onion, a cube of lamb, a piece of pepper, a piece of onion, a piece of lamb and a mushroom. Spoon the marinade evenly over the skewers.
4. Broil or grill 6 to 10 minutes, depending on how well done you like your lamb. Turn the skewers often so the meat and vegetables cook evenly on all sides. Serve over rice.

Notes

This lamb has to marinate overnight in a mixture of yogurt and spices, but the cooking could not be quicker. Add rice and a green salad to round out the meal. Serves 4.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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