Punjabi Lamb Kebabs
This is a basic Indian kebab recipe that has probably not changed much since the sixteenth century except for the addition of chilies and what is now the ubiquitous chaat masala, a mixture of hot and sour spices that most Indians just buy in the market. The use of mustard oil is interesting—I have seen it used for kebabs in both India and Pakistan. Both countries have a Punjab, as that state, today on India’s western border and Pakistan’s eastern border, was split into two when the British partitioned India. Chaat masala can be bought at any Indian grocery. It is a spice mixture containing sour mango powder, roasted cumin, cayenne, and other seasonings. It adds a spicy sourness but is not essential. Just sprinkle a dash of cayenne, and some roasted ground cumin seeds, if available, over the top and add some squirts of lime juice. I like to have these with Rice Pilaf with Almonds and Raisins and Sweet-and-Sour Eggplant.
