Lamb Kebabs with Mint

Name: Lamb Kebabs with Mint
Yield: serves 4¿6
Ingredients: 6 tablespoons plain yogurt; 1 tablespoon lemon juice; 1 1/4 teaspoons salt; 1/2 teaspoon cayenne pepper; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 medium onion, chopped; One 1-inch piece fresh ginger, peeled and chopped; 2 1/2 pounds boneless lamb from the leg, cut into 1-inch cubes; 3–4 tablespoons finely chopped fresh mint; Oil for brushing over the top

December 9, 2011

Apart from serving these kebabs, freshly grilled and hot, at mealtimes, when they are always popular, I find that if I refrigerate the cooked kebabs overnight and then put them into a hamper for a picnic, they are equally loved outdoors and hold well. In fact, if properly wrapped and refrigerated, they will hold for a good 5–6 days, making them perfect for an impromptu cold meal. For a hot meal, serve with a rice dish and Indian vegetables. For a picnic, serve with salads and crusty French bread.

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