Serves: 4
Total Calories: 707

2 tablespoons Basic Ginger-Garlic Paste or store-bought
1 1/2 pounds boneless leg of lamb, all visible fat trimeed
1 tablespoon chickepea flour (besan), dry-roasted
__Dry-Roasting Flours ..........Click the Edit tab and select this entry to learn more.
2 tablespoons coarsely chopped cashew nuts
2 tablespoons , blanched raw almonds
1 tablespoon poppy seed
1/2 teaspoon Garam Masala
1/2 teaspoon cayenne pepper, or to taste
1 small onion, coarsely chopped
1/2 cup nonfat plain yogurt, whisked until smooth
2 tablespoons fresh lime juice

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. Dry-roast the chickpea flour. Then, in a food processor, process together the cashews, almonds, poppy seeds, chickpea flour, garam masala, and cayenne pepper until finely ground. Add the onion, yogurt, and lime juice, and process again to make a smooth paste.

3. Place the pasindas in a large non-reactive bowl, add the marinade and mix well. Cover with plastic wrap or the lid of the bowl and marinate in the refrigerator at least 4 up to 24 hours.

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 and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 707
Calories from Fat: 239

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