World Cuisine

  • 750 g (1½ lb) lean leg of lamb, cubed
  • 1 onion, finely chopped
  • 2 teaspoons garlic salt
  • 2 teaspoons ground ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon mild curry powder (see page 16)
  • 1 tablespoon mild chilli powder
  • 1 tablespoon fennel seeds
  • 6 tablespoons finely chopped coriander leaves
  • 2 tablespoons finely chopped mint leaves
  • 250 ml (8 fl oz) fat-free natural yogurt
  • ½ teaspoon agave syrup
  • juice of 2 limes
  • salt and pepper

Place the lamb in a large non-metallic dish. Place all the remaining ingredients in a food processor and blend until smooth. Season well and pour over the lamb. Cover and marinate in the refrigerator for 24–48 hours.

Remove the lamb from the refrigerator, and allow to come to room temperature. Preheat the oven to 200°C (400°F), Gas Mark 6.

Thread the lamb on to 8–12 metal skewers, and arrange on a baking sheet lined with greaseproof paper. Cook in the preheated oven for 12–15 minutes until tender and cooked through.

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