| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)
- 1 teaspoon onion powder
- 3 tablespoons bottled minced garlic or 8 cloves minced
- 1 cup plain yogurt
- 2 tablespoons sweet paprika
- 3 tablespoons Indian curry powder
- 1/2 cup chopped cilantro leaves, plus leaves for garnish
- 2 teaspoons kosher salt or Hawaiian sea salt
- 2 teaspoons cracked black pepper
- 1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
- 4 to 5 scallions, cut into 1-inch pieces
- Basmati rice with cilantro (or orzo with spinach and butter), for serving
- Lime wedges and a side of raita (yogurt sauce with vegetables), for serving
Instructions
- Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
- Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
- Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 219 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 57 mg |
| Sodium | 351 mg |
Reviews
Super delicious. I love it. This is my number one Lamb recipe
This tandoori style lamb doesn’t need the bright red color to be good! Since we like our food with a bit of a kick I added some cayenne and a bit more paprika, toast it will the onion powder ect. Don’t skip this step as toasting spices really brings out the flavors. I didn’t have leg of lamb, but a french rack, which I cut into “lollipops” and marinated, it was delicious! I served it with lemon rice and steamed veggies.