Boti Kabab

Ingredients:

• Boned Leg of lamb - 0.5 kg
• Chopped Garlic - 2 cloves
• Lemon Juice - 2 tbsp
• Salt to taste
• Oil - 2 tbsp
• Cardamoms - 6
• Cinnamon Stick - 1
• Dried Red Chili - 1
• Coriander Seeds - 1 tbsp
• Coriander Leaves - 1

Method:

• Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
• Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
• Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
• Put the meat into a bowl and add the liquidised ingredients.
• Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
• Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
• Thread meat onto skewers leaving about ¼-inch gap between each piece.
• Mix any remaining marinade with the oil and keep aside.
• Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
• Turn the skewers over and grill for a further 2-3 minutes.
• Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
• Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
• Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.