A lightly spiced dish, Tikkah Kabab (tihk-kah k’bahb) may be served with Chapatti, fresh chutneys and salads. Chilled lager would make the perfect accompaniment.
4-inch piece fresh root ginger, peeled and chopped
3 medium-sized onions, chopped
1 small bunch fresh coriander leaves, washed and shaken dry
1 tablespoon whole coriander seeds juice of
1 lemon green chillis
2 teaspoon black peppercorns
2 lb. boned leg of lamb, cut into
1 teaspoon salt
1 oz. butter, melted
Put the ginger, onions, coriander leaves and seeds, lemon juice, green chillis and peppercorns in the jar of an electric blender. Blend at high speed until the mixture forms a puree, adding a little more lemon juice if necessary.
Put the spice mixture into a large mixing bowl. Add the lamb cubes and mix well. Cover the bowl and set aside to marinate for at least 4 hours.
Preheat the grill to high. Thread the meat on to skewers and sprinkle over the salt and melted butter. Arrange the skewers in the grill pan and place the pan under the heat. Grill for 8 to 10 minutes, turning the skewers once, or until the lamb is cooked.
Remove the pan from the heat. Slide the meat off the skewers on to a warmed serving dish and serve immediately.