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To make marinade: Combine yogurt, garlic, lemon juice and garam marsala in a non metallic dish or resealable plastic bag. Add lamb and stir/toss so all pieces are coated. Cover the dish and refrigerate several hours or overnight. When ready to grill: Pour chili oil into a seperate plastic bag and add vegetables. Stir/shake to coat all pieces. Alternate pieces of lamb with vegetables onto metal scewers and place on a non-stick grill over hot coals. Cover grill and cook 8 to 10 minutes turning the kebabs every 4 minutes. The lamb can be subsituted for skinless chicken or king prawns. Serve with the "Sultan's Salad". |
| 1 cup plain low-fat yogurt |
| 3 minced cloves garlic |
| 1 tbs fresh lemon juice |
| 2 tbs garam marsala
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| 1 1/2 lbs cubed lamb |
| 1 tbs chili oil |
| 6 blanched cauliflower flauret |
| 2 sectioned red onions |
| 6 cooked new potatoes |
| "Curry powder" is a copy made by the British in place of the true Indian garam marsala, a combination of flavours
that gives that distinctive "Indian" flare to meals. As there are various recipes for "bouillabaise", "paella" or salsa, so it is with garam marsala.
Here we will present one example, but you are free to experiment. • 1 ts ground corriander • 1 1/2 ts turmeric • 1 ts cardeman • 1 ts funegreek • 1/2 ts black mustard seed • 1/4 ts cayenne (to taste) • 1/2 ts powdered cinnamon • 1/4 ts crushed chili peppers. In a pre-heated pan stir in the spices until quite warm and then add 1/4 cup broth/ white wine/beer of your choice. Stir ingredients together to form a paste. You now have garam marsala. This flavour enhancer can be used with a variety of meats or vegetarian dishes.(Lentils, steamed vegetables, basmati rice, vegetable stew, goat and all fowl) Add some to your bread ingredients before baking! |