Serves: 4
Total Calories: 585

1/4 cup Basic Ginger-Garlic Paste or store-bought
1 1/2 to 2 pounds boneless leg of lamb, all visible fat trimmed, cut into 1 1/2-inch pieces
1/2 cup nonfat plain yogurt, whisked until smooth
1/4 cup fresh lemon juice or lime juice
1 tablespoon vegetable oil
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons Garam Masala
1 teaspoon cayenne pepper, or to taste
1 1/2 teaspoons salt, or to taste
6 metal or bamboo skewers, soaked in water at least 30 minutes
1 tablespoon melted unsalted butter
2 tablespoons finely chopped fresh cilantro, including soft stems

1. Prepare the chaat masala. With a fork, prick each piece of lamb all over and place in a large non-reactive bowl. In another bowl, mix together the yogurt, ginger-garlic paste, lemon juice, oil, coriander, cumin, garam masala, cayenne pepper, and salt. Add the yogurt mixture to the lamb pieces. Mix well, making sure that all the pieces are coated with the marinade. Cover and marinate in the refrigerator about 24 hours.

2. Thread the marinated pieces of chicken on metal or bamboo skewers (4 to 5 pieces per skewer) and discard the marinade. (If you absolutely must, immediately boil the marinade about 5 minutes and use it in sauces. Boiling kills any bacteria.)

3. Preheat a grill on medium-high heat (375°F to 400°F) and grill, turning the skewered pieces over until they are lightly charred and very tender, about 20 minutes. During the last minute or so, baste with the melted butter. Remove to a serving platter, garnish with the cilantro 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: 585
Calories from Fat: 202

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