Perfect for summer eating, these boneless lamb skewers are meltingly soft and impossible to resist. The secret is in papaya enzyme, sold as salty meat tenderiser, which breaks down fibres in meat allowing marinades to work their magic. The roasted gram flour prevents the spiced marinade from slipping off the lamb.
Fragrant garam masala is the central spice mix in this recipe. If yours is more earthy than floral, mix half a tsp of powdered nutmeg and green cardamom into it. Definitely head to a butcher the lamb leg chunks – three-inch cubes give you the right balance of charred exterior with a slightly pink middle.
Makes 4 skewers:
- 1 tbsp gram flour
- 75gm Greek yoghurt
- 4 garlic cloves, grated
- 3 inches ginger, grated
- 1 tbsp garam masala
- 1 tbsp meat tenderiser powder
- 750 boneless lamb leg chunks
- 4 bamboo skewers, soaked
- 2 tbsp ghee, melted
Roast the gram flour in a small pan over a medium heat for a minute until it’s warm and then turn off the heat. Place the yoghurt in a mixing bowl big enough to hold the meat, and then mix in the gram flour, the garlic, ginger, garam masala and meat tenderiser. When it’s smooth, toss in the lamb chunks to coat evenly. I can confirm, the best way to do this is with your bare hands.
Leave the marinade to do its thing for anywhere between 2 hours and overnight. When you’re ready to cook, thread the lamb onto skewers and dot the melted ghee over them. Place on a hot barbecue for 15 minutes turning from time to time until charred and soft.
If it’s not quite barbeque weather, turn the oven grill to 200oC and cook the skewers for the same length of time, turning regularly for even cooking. Serve scattered with lemony onions and green chillies, with plenty of flatbreads.