Recipe of the week

Skewered Barbecued Lamb Recipe - Hussaini Kebab Recipe

With summer upon us, these wonderful lamb kebabs liven up any barbecue.

Kebabs of all types, sizes, & shapes are standard in Bangladeshi and Indian cooking cooking. They are easily assembled & probably most basic recipes of all cooking, stretching back to earliest, primitive times.

Ingredients

2 kg (4 lb) leg of lamb, boned

- Spices -

1 teaspoon crushed garlic

11/2 teaspoons finely grated fresh ginger

1 teaspoon freshly ground black pepper

2 tablespoons finely ground almonds

2 tablespoons yoghurt

1 teaspoon ground coriander

1 teaspoon ground cummin

Salt to taste

2 tablespoons sesame oil

1 tablespoon lemon juice

Method

Trim lamb, discarding excess fat. Any sinewy bits may be saved for stock or for adding to a curry. Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.

Combine all the remaining ingredients, mixing well. Marinate lamb in the mixture, kneading the spices well into the meat. Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.

Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cooked. Serve with parathas and Indian sas(sauce) which is given above.

Comments

These are great at barbecues and as a snack, starter or main course. Serve with salad, lemon wedges and tandoori chutney.