Heat the grill to high and skewer the lamb, leaving a 2-3cm gap between each piece of meat. Grill for 4 minutes on each side, brushing with butter regularly. Serve sprinkled with mint leaves, lime cheeks and a kachumber salad, if you like.
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Ingredients
- boneless lamb leg 1kg, trimmed and cubed
- butter melted, for brushing
Marinade
- ginger 4cm, finely grated
- garlic 4 cloves, crushed
- deggi mirch chilli powder or Kashmiri chilli powder 1 1/2 tbsp
- garam masala 1 tsp
- papaya 1/2, peeled, deseeded and blended to a purée
- vegetable oil 50ml
- greek yogurt 150ml
- red chilli powder 1 tsp
- cumin seeds a pinch
- grund cumin a pinch
To serve
- mint leaves chopped
- lime cheeks or wedges
Method
-
Step 1
Mix together the marinade ingredients, add the lamb and toss well. Cover and chill for at least 8 hours.
-
Step 2
Heat the grill to high and skewer the lamb, leaving a 2-3cm gap between each piece of meat. Grill for 4 minutes on each side, brushing with butter regularly. Serve sprinkled with mint leaves, lime cheeks and a kachumber salad, if you like.
To make kachumber salad, just toss chunks of cucumber, red onion and tomato with a little lime juice.
Nutritional Information
- Kcals 424
- Fat 29.8g
- Saturates 10.9g
- Carbs 3.5g
- Sugars 3g
- Fibre 1.7g
- Protein 34.6g
- Salt 0.6g
