Saturday, May 13, 2006

Broiled Lamb Kebabs (Mutton Tikka)

Serves 4

6 tablespoons plain yogurt
3 tablespoons vegetable oil, plus more for brushing while broiling
1 tablespoon peeled and finely grated fresh ginger
2 cloves garlic, crushed to a pulp
1/2 teaspoon cayenne pepper
1 teaspoon bright red paprika
1/4 teaspoon garam massala
1 teaspoons salt
1 1/4 pounds lamb, cut into 1-inch cubes
About 1/4 teaspoon chaat massala
Lime or lemon wedges

Put the yogurt in a sieve lined with muslin or double layer of cheesecloth. Set over a bowl and leave for 2 hours to drip. Scrape the drained yogurt into a bowl and add the oil, ginger, garlic, cayenne pepper, paprika, garam masala and salt. Mix well. Prick the meat pieces with a fork and add them to the marinade. Mix well. Cover and refrigerate for 4 to 20 hours.

Preheat broiler. Set shelve so kababs will be about 4 inches from heat. Put meat on skewers. Brush with oil and broil for 3 to 4 minutes on the first side and then for another 3 to 4 minutes on the other side. Take of the skewers and sprinkle lightly with the chaat masala. Garnish with mint sprigs and serve the lime wedges.

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