142 g (5 oz) carton natural yogurt
5 ml (1 tsp) garam marsala
5 ml (1 tsp) ground cumin seed
1.25 ml (1/4 tsp) ground coriander
1.25 ml (1/4 tsp) ground turmeric
1.25 ml (1/4 tsp) freshly ground nutmeg
2.5 ml (1/2 tsp) garlic powder
2.5 ml (1/2 tsp) chilli seasoning
juice and finely grated rind of 1 lemon
450 g (1 lb) lean lamb fillet, cubed
8-12 button onions, skinned
1 small green pepper, seeded and cut into 2.5 cm (1 inch) squares
175 g (6 oz) button mushrooms, wiped
lemon wedges, to garnish
1. To make the marinade: combine the first nine ingredients in a large bowl. Add the lamb and turn to coat evenly. Leave to marinate in the refrigerator for 2 days giving it an occasional stir.
2. Put the onions into a pan of water. Bring to the boil and simmer for 10 minutes. Put the green pepper into a small pan of water. Bring to the boil and simmer for 1-2 minutes. Drain the onions and peppers.
3. Remove the lamb from the marinade. Thread the lamb, mushrooms, onions and pepper squares alternately on to flat skewers and place on a baking sheet. Place under a moderate grill for 15-20 minutes or until the meat is cooked. Garnish with lemon wedges.
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