Recipe - Lamb Kebabs X

2 pound (900 g) boneless leg of
lamb, trimmed of excess fat
and cut into 1
One half Inch (4 cm) cubes
1 teaspoon (5 ml) ground cumin
One half teaspoon (2 ml) turmeric
2 teaspoon (10 ml) salt
One fourth cup (60 ml) unflavored yogurt
One fourth cup (60 ml) finely chopped
onions
2 tablespoon (30 ml) finely chopped fresh
coriander (cilantro)
2 tablespoon (30 ml) scraped, finely
chopped fresh ginger root
1 teaspoon (5 ml) finely chopped garlic
2 tablespoon (30 ml) garam masala (see
below) or commercial curry
powder

GARAM MASALA
5 Three inch (8 cm) pieces
cinnamon stick
1 cup (250 ml) whole cardamom
pods, preferably green
cardamoms
One half cup (125 ml) whole cloves
One half cup (125 ml) whole cumin seeds
One fourth cup (60 ml) whole coriander
seeds
One half cup (125 ml) whole black
peppercorns

Place the lamb in a deep bowl and sprinkle it with cumin, turmeric and
salt, turning the cubes about with a spoon to coat them evenly. Add the
yogurt, onions, coriander, ginger and garlic, and toss the ingredients
together until thoroughly blended. Marinate the lamb (covered loosely with
foil) at room temperature for at least 2 hours or in the refrigerator for 4
to 6 hours. Light a layer of coals in a charcoal broiler and let them burn
until white ash appears on the surface, or preheat the broiler of your
kitchen stove to the highest possible point. Remove the lamb from the
marinade and string it on 3 or 4 long skewers, pressing the cubes tightly
together. If you plan to broil the lamb in the stove, suspend the skewers
side by side across the length or width of a large baking pan, preferable
lined with an openmeshed racked upon which the bottom of the meat can
rest. Broil about 3 inches (8 cm) from the heat, turning the skewers
occasionally, for 10 to 20 minutes, or until the lamb is brown and is done
to your taste. To serve, slide the lamb off the skewers with a knife, mound
it attractively on a heated platter, and sprinkle it with garam masala.

GARAM MASALA Preheat the oven to 200F (90C). Spread the cinnamon, cardamom,
cloves, cumin, coriander and peppercorns in one layer in a large shallow
roasting pan. Roast on the bottom shelf of the oven for 30 minutes,
stirring and turning the mixture two or three times with a large spoon. Do
not let the spices brown. Break open the cardamom pods between your fingers
or place them one at a time on a flat surface and press down on the pod
with the ball of your thumb to snap it open. Pull the pod away from the
seeds inside and discard it. Set the seeds aside. Place the roasted
cinnamon sticks between the two layers of a folded linen towel and pound
them with a rolling pin or a kitchen mallet until they are finely crushed.
Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds,
coriander seeds and peppercorns in a small pan or bowl and stir them
together until they are well mixed. Grind the spices a cup or so at a time
by pouring them into the jar of an electric blender and blending at high
speed for 2 or 3 minutes, until they are completely pulverized and become a
smooth powder. If the machine clogs and stops, turn it off, stir the spices
once or twice, then continue blending. As each cupful of spices is ground,
transfer it to a jar or bottle with a tightly fitting lid. Garam masala may
be stored at room temperature in an airtight container, and will retain its
full flavor for 5 or 6 months.

Posted to MMRecipes Digest by Julie Bertholf & Simon Wood
jewel1@ix.netcom.com on Sep 06, 1998