Baaaaahhhh-rilliant flavour - be the black sheep and try lamb differently.
The need-to-know stuff
Prep - 15 min
Marinade - 2 - 24 hrs (up to you….)
Cook time - 30 mins (for medium rare lamb)
BBQ - Medium heat (best over charcoal…)
Want to show off? - Best cooked on dark wood skewers (we chose a Zirocote) because the yellow lamb really stands out against the lovely rich 'spiderweb' grain.
Per Large Skewer
280g Large cubes of lamb (leg is good)
5-6tbsp yoghurt
½ Lemon (juice)
1 Chilli (Fresno, chopped)
1tsp Cumin (ground)
1tsp Coriander (ground)
1/2tsp Turmeric (ground)
1tsp Garam Masala
1/2tsp Garlic granules
1/2tsp Onion granules
1/2tsp Mixed spice
1tsp Salt
Aubergine (chunky)
On your marks…make marinade….
Set Lamb chunks and aubergine to one side
Put all of the powders into a small pan and lightly toast to reawaken the amazing flavours
Once cooled slightly, add this delicious blend of spices into a bowl and add yoghurt, lemon juice and chilli. Mix thoroughly.
Take the lamb chunks and roll them in the yoghurty, spicy goodness, making sure they’re totally covered
Marinade for up to 24hrs in the fridge
Get ready for skewer set up….
Chop aubergine into nice big chunks
Alternate the aubergine pieces and marinated lamb chunks all the way up the skewer
Check out the masterpiece you’ve just created - chunky purple aubergine nestled against yellow, sumptuous lamb
Cook it up…
Pop your skewer of meaty joy onto a medium heat BBQ
Turn a few times across the 30 mins to keep the cook even and lamb moist
Serve and share…
Place a chunky BBQ board on the centre of the table
Slide that tender lamb and soft roasted aubergine off the skewer and onto your board
Yet again, watch your friends, family and others launch themselves at the table, desperate to taste the wonders in from of them
Do a silent high five to yourself - this Indian Lamb is magnificent.
Appreciate your own, excellent BBQ skills
Then tuck in
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