Garam masala an aromatic spice mix is available from Indian shops, supermarkets and delicatessens.
For this quantity of meat and vegetables, you will need skewers 25 cm/10 inches long.
Alternatively, you can cook the kebabs for an outdoor meal over a barbecue.
750 g (1 1/2 lb) lean lamb (preferably cut from the fillet or top end of the leg) cut into 2.5 cm (1 inch) cubes, trimmed of excess fat
300 g (10 oz) natural yoghurt
1 onion, finely grated
1 teaspoon ground ginger
2 tablespoons garam masala
1/2 teaspoon chilli powder
1 large green pepper, deseeded and cut into 2.5 cm (1 inch) squares
1 large red pepper, deseeded and cut into 2.5 cm (1 inch) squares
24 button mushrooms, trimmed
vegetable oil, for greasing
1. In a large bowl, mix together the yoghurt, onion, ginger, garam masala, chilli powder and salt to taste. Add the cubes of lamb to the mixture, turning them over so that each piece is well-coated. Cover with cling film and leave to marinate in a cool place (not in the refrigerator) overnight.
2. Heat the oven to 190°C (375°F) Gas 5.
3. Remove the lamb from the marinade but do not wipe off the yoghurt coating. Thread the meat, the red and green peppers and mushrooms in turn on to 8 oiled kebab skewers.
4. Brush the inside of a large roasting tin with oil and place the skewers in it side-by-side. Brush the meat with a little oil, then cook in the oven for about 1 hour, until the meat is tender, turning the skewers and brushing them with more oil every 15 minutes. Transfer the skewers to a bed of plain boiled rice and serve at once, with the tasty juices from the roasting tin spooned carefully over the kebabs.
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