Huseini Kebabs

Succulent and spicy, Huseini Kebabs (hoo-say-nee k’bahb) are both easy to make and exciting to eat. If the kebabs are cooked over a charcoal fire, the taste will, be more authentic. These kebabs are eaten all over North India and in Hyderabad – those parts of India where the cuisine was most influenced by the Moguls. Serve the kebabs with naan or tandoori roti {Indian bread).5 fl. oz. yogurt

2 green chillis

1-inch piece fresh root ginger, peeled and cut into pieces

1 onion, quartered

1 tablespoon chopped fresh coriander leaves

3 garlic cloves

1 teaspoon turmeric

1 teaspoon salt

2 lb. leg of lamb, boned and cut into

1-inch cubes

1 teaspoon garam masala

Put the yogurt, chillis, ginger, onion, coriander leaves, garlic, turmeric and salt into an electric blender and blend at high speed until the mixture becomes a smooth puree. Alternatively, chop the chillis, ginger, onion, coriander leaves and garlic finely and mix with the yogurt, turmeric and salt. Put the mixture into a large mixing bowl.

Add the lamb cubes to the yogurt mixture and stir well to mix. Cover the bowl with plastic wrap and chill it in the refrigerator for at least 6 hours or over-night.

Remove the bowl from the refrigerator and toss and turn the lamb cubes in the marinade. Thread the lamb cubes on skewers.

Discard the marinade.

Preheat the grill to high.

Cover the rack in the grill pan with aluminium foil. Place the skewers on the foil and grill the kebabs for 10 minutes, turning them once, or until they are cooked.

Slide the kebabs off the skewers and heap them on a warmed serving dish. Sprinkle the garam masala-over the top and serve.

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