How to make Pake Gosht ke Kebabs

Ingredients:

• Lean lamb, shoulder cuts 1 kg
• Cooking oil 30 ml/2 tbs
• Coriander powder 30 gm/2 tbs
• Garam masala 2.5 gm/ ½ tsp
• Ginger, grated 10 gm/2 tsp
• Lemon juice 30 ml/2 tbs
• Onions, chopped 240 gm/1 cup
• Red chilli powder 2.5 gm/ ½ tsp
• Salt to taste
• Turmeric 2.5 gm/ ½ tsp
• Yogurt 240 gm/ 1 cup

Directions:

• Beat to a creamy smoothness half the yogurt with coriander powder, ginger, chilli powder, lemon juice, oil and salt.
• Add onions and meat cut into 2 inch cubes.
• Leave to marinade for an hour. To the other half of the yogurt add turmeric and garam masala and whisk.
• Add the meat mixture and transfer to a pan.
• Put pan on stove and heat slowly till mixture begins to simmer.
• Cover and cook on low heat for 40 minutes till meat is almost done.
• Remove lid and let all moisture evaporate till only a thick sauce-like coating remains on the meat pieces.
• Skewer meat pieces and roast in a medium hot tandoor or grill lightly on a tray. Turning regularly till all sides are evenly browned.

Preparation Time: 1 ½ hour
Cooking Time: 1 hour
To Serves: Remove from skewers and serve hot with any Indian bread or rice.