GRILLED LAMB IN PICKLING SPICES INFUSION | |
(achaari boti kabab) In Indian cuisine, almost everything is pickled; mangoes, fruits, vegetables and meats. The spices which are used to add to the flavors of pickles have been used in this recipe to marinate lamb cubes. 2 tablespoons vegetable oil 1/2 teaspoon nigella seeds 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1/2 teaspoon fenugreek seeds 1 tablespoon minced garlic 1 tablespoon minced ginger 2 medium onion, coarsely chopped salt to taste 1/2 teaspoon cayenne pepper 1 teaspoon ground turmeric 1/2 teaspoon garam masala 1/3 cup white wine vinegar 1 tablespoon fresh lemon juice 1 pound fresh boneless lamb, cut into 1-inch cubes olive oil for basting lemon wedges 1. Heat the vegetable oil in a large skillet over medium heat and add nigella, fennel, cumin, mustard, and fenugreek seeds. Saute until very fragrant and start to sizzle, about 2 minutes. Add garlic, ginger and onions and saute until the onions become golden brown, about 8 minutes. 2. Add salt, cayenne pepper, garam masala and cook until the flavors are well mixed. Transfer the mixture to a food processor or blender and blend into a smooth paste by adding vinegar. 3. Transfer the mixture in a large bowl and add the lamb cubes. Gently rub the meat with the marinate and cover and refrigerate for atleast 3 hours. 4. Thread the seasoned lamb cubes onto skewers, coating with all the marinade. 5. Grill, covered, on medium-low heat, basting with oil until lamb is fully cooked and tender, about 12 to 15 minutes. 6. Slide the cubes off the skewers onto a serving dish and serve hot with lemon wedges. Serves 6. | |
