Serves: 4
Total Calories: 679
1. Prepare the ginger-garlic paste. Cut the lamb into thin 1 x 1 1/2-inch pieces. Place the pieces on a cutting board, cover with plastic wrap and, with the flat side of a meat mallet, pound them until they are at least 2 inches long and about 1/4-inch thick. (These are the pasindas.)
2. In a small non-reactive bowl, combine the ginger-garlic paste, garam masala and salt, and rub it well into the lamb pieces. Cover with plastic wrap and marinate in the refrigerator about 2 hours.
3. In another small bowl, mix together the yogurt, lime juice, coconut, papirka, and both the cardamom seeds, and add them to the lamb. Mix well, cover with plastic wrap and marinate at least 4 more hours in the refrigerator.
4. To skewer, fold each pasinda in half and poke the skewer through the center. Then pull both the sides away from one another to make a small curve.
5. Preheat a grill to high heat (400°F to 425°F) and grill, turning the skewered lamb pieces until they are seared on all sides, 1 to 2 minutes. Then move the skewers to the sides where the heat is slightly lower and continue to grill, turning, until the lamb is golden brown and very tender, about 10 minutes. Transfer to a serving platter, garnish with chopped cilantro, lemon wedges, and scallion whites, and serve.
VARIATION: Grill in a preheated broiler 10 to 12 inches from the source of heat. Baste and turn the skewers over a few times. If placed closer, the thin pieces will burn.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Flattened Lamb Kabaab Skewers with Cardamom Seeds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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