2 tablespoons melted butter for basting
1 tablespoon mustard oil or vegetable
Masala Marinade:
3/4 cup greek yogurt or hung/strained yogurt
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon garlic minced
1 tablespoon ginger minced
1 1/2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1/2 teaspoon turmeric
1/4 teaspoon mace powder
1 1/2 teaspoons garam masala
1/2 teaspoon ground dried fenugreek leaves optional
salt to taste
2 teaspoons Red Chilli Paste or 1 teaspoon cayenne pepper & 1 teaspoon paprika
Garnish: pinch chaat masala optional
Mix together the ingredients for the Masala Marinade to form a smooth paste. Pour the paste into a large mixing bowl, and add the lamb pieces, mixing well till all the meat is fully coated. Drizzle the oil over the top and mix into the lamb. Cover and chill for 2 to 4 hours. Allow to stand at room temperature for 30 minutes before cooking. Thread the lamb pieces onto metal skewers or place on a baking sheet, discarding the remaining marinade. Place the skewers on a medium heat grill/broil till browned (around 6-8 minutes on each side). Baste with the melted butter for a shiny glaze. Allow the meat to rest for 5 minutes before serving. Garnish with a sprinkling of chaat masala and serve with a Raita and Chutney.