2 pounds (900 g) boneless leg of lamb, trimmed of excess fat and cut
into 1
1/2 inch (4 cm) cubes
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) turmeric
2 tsp (10 ml) salt
1/4 cup (60 ml) unflavored yogurt
1/4 cup (60 ml) finely chopped onions
2 Tbs (30 ml) finely chopped fresh coriander (cilantro)
2 Tbs (30 ml) scraped, finely chopped fresh ginger root
1 tsp (5 ml) finely chopped garlic
2 Tbs (30 ml) garam masala (see below) or commercial curry powder
Place the lamb in a deep bowl and sprinkle it with cumin, turmeric and
salt, turning the cubes about with a spoon to coat them evenly. Add the
yogurt, onions, coriander, ginger and garlic, and toss the ingredients
together until thoroughly blended. Marinate the lamb (covered loosely
with
foil) at room temperature for at least 2 hours or in the refrigerator
for 4
to 6 hours. Light a layer of coals in a charcoal broiler and let them
burn
until white ash appears on the surface, or preheat the broiler of your
kitchen stove to the highest possible point. Remove the lamb from the
marinade and string it on 3 or 4 long skewers, pressing the cubes
tightly
together. If you plan to broil the lamb in the stove, suspend the
skewers
side by side across the length or width of a large baking pan,
preferable
lined with an open-meshed racked upon which the bottom of the meat can
rest. Broil about 3 inches (8 cm) from the heat, turning the skewers
occasionally, for 10 to 20 minutes, or until the lamb is brown and is
done
to your taste. To serve, slide the lamb off the skewers with a knife,
mound
it attractively on a heated platter, and sprinkle it with garam masala.
Serves 4.
Garam Masala
5 three inch (8 cm) pieces cinnamon stick
1 cup (250 ml) whole cardamom pods, preferably green cardamoms
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seeds
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns
Preheat the oven to 200F (90C). Spread the cinnamon, cardamom, cloves,
cumin, coriander and peppercorns in one layer in a large shallow
roasting
pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and
turning the mixture two or three times with a large spoon. Do not let
the
spices brown. Break open the cardamom pods between your fingers or place
them one at a time on a flat surface and press down on the pod with the
ball of your thumb to snap it open. Pull the pod away from the seeds
inside
and discard it. Set the seeds aside. Place the roasted cinnamon sticks
between the two layers of a folded linen towel and pound them with a
rolling pin or a kitchen mallet until they are finely crushed. Combine
the
cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds
and
peppercorns in a small pan or bowl and stir them together until they are
well mixed. Grind the spices a cup or so at a time by pouring them into
the
jar of an electric blender and blending at high speed for 2 or 3
minutes,
until they are completely pulverized and become a smooth powder. If the
machine clogs and stops, turn it off, stir the spices once or twice,
then
continue blending. As each cupful of spices is ground, transfer it to a
jar or bottle with a tightly fitting lid. Garam masala may be stored at
room temperature in an airtight container, and will retain its full
flavor
for 5 or 6 months.