6 tablespoons of natural yoghurt
1 tablespoon lemon juice
1 1/4 teaspoon lemon juice
1/2 teaspoon cayenne pepper
2 teaspoons of ground cumin
2 teaspoons round coriander
1/2 medium onion, peeled and chopped finely
2/5 cm/1 inch piece of fresh ginger, peeled and chopped
1.25kg/2.5 lb boneless lamb cubes, cut from the leg
3-4 tablespoons finely chopped fresh mint
oil for brushing
Mix the yoghurt, lemon juice, salt, cayenne pepper, cumin, coriander, onion and garlic in a blender. Blend them until it makes a smooth paste.
Put the lam in a ceramic, glass or stainless steel owl and pour the paste over the top. Mix it up and perforate the lamb pieces with a fork to all it all to marinate well. Cover and refrigerate over night - up to 24 hours.
Preheat the grill (or BBQ) to its highest setting. Take the rack out of the grill tray.
Push 4 wooden skewers through the middle of the lamb cubes, making up four full skewers with an evenly distributed amount of meat. Leave all the marinade in the bowl.
Sprinkle the fresh mint over the lamb kebabs and brush them with oil. Now put the two ends of the kebab skewers on either end of the grill tray so that the kebabs hang across the middle over the tray. Place the pan about 13cm/5 inches from the source of the heat, and grill for 5-7 minutes on each side until the kebabs are done to your preference.
Source: Madhur Jaffrey - Curry Easy