Lamb Kebab

Submitted by: Karan Johar

Ingredients:

2 cups plain whole-milk yogurt
1 1/2 cups water
1 kg trimmed boneless leg of lamb, cut into 3 cm cubes
1 1/2 teaspoons pure chili powder
1 teaspoon turmeric 1 large garlic clove, minced
1/2 teaspoon cayenne pepper
salt
Six 2cm by 5cm strips of lemon peel
3 tablespoons of ghee or unsalted butter, melted
2 tablespoons fresh lemon juice

Preparation:

1. In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.
2. Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chili powder, turmeric, garlic, cayenne and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.
3. On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.
4. Grill the skewers over moderately high heat, turning, until starting to scorch all over (about 3 minutes). Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare (about 4 minutes longer). Serve the lamb on or off the skewers.

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