Recipe(tried): Grilled Lamb in Pickling Spices Infusion (Achaari Boti Kabab)

Grilled Lamb in Pickling Spices Infusion
(Achaari Boti Kabab)

In Indian cuisine almost everything is pickled- mangoes, fruits, vegetables and meats. The spices which are used to add to the flavors of pickles have been used to marinated lamb cubes.

2 tablespoons vegetable oil
1/2 teaspoon nigella seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1 tablespoon minced garlic
1 tablespoon minced ginger
2 medium onion, coarsely chopped
salt to taste
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice
1 pound fresh boneless lamb, cut into 1-inch cubes
olive oil for basting
lemon wedges

Heat the vegetable oil in a large skillet over medium heat and add nigella, fennel, cumin, mustard, and fenugreek seeds. Saute until very fragrant and start to sizzle, about 2 minutes.

Add garlic, ginger and onions and saute until the onions become golden brown, about 8 minutes.

Add salt, cayenne pepper, garam masala and cook until the flavors are well mixed.

Transfer the mixture to a food processor or blender and blend into a smooth paste by adding vinegar.

Transfer the mixture in a large bowl and add the lamb cubes. Gently rub the meat with the marinate and cover and refrigerate for at least 3 hours.

Thread the seasoned lamb cubes onto skewers, coating with all the marinate.

Grill, covered, on medium-low heat, basting with oil until lamb is fully cooked and tender, about 12 to 15 minutes.

Slide the cubes off the skewers to a serving dish and serve hot with lemon wedges.

Servings: 6

Bon Appetit
Vikas Khanna