Peshawari Lamb Tikkas With Black Pepper And Carom Seeds
- 250 grams boneless shoulder of lamb, cut into bite-size cubes
- 5 tablespoons natural yogurt
- 1/2 teaspoon sea salt
- 1 teaspoon dry roasted cumin seeds
- 1/2 teaspoon carom seeds
- 1 teaspoon whole black peppercorns
- 1/2 lime, juiced
- 1/2 clove of garlic
- 1 small dried chilli (optional, if you want a bit more of a kick)
- Place the salt, black peppercorn, dry roasted cumin. red chilli and garlic together in a mortar and pestle and grind until fine.
- Mix this with the yoghurt and lime juice and add the lamb pieces. Leave to marinate from 1 hour to overnight.
- Using bamboo skewers, pierce through pieces of the marinated lamb.
- To cook, either grill on a griddle or barbeque until cooked as desired.
- Serve hot with naan bread and a fresh tomato salad.
boneless shoulder of lamb, natural yogurt, salt, cumin seeds, carom seeds, whole black peppercorns, lime, clove of garlic, chilli
Taken from food52.com/recipes/29033-peshawari-lamb-tikkas-with-black-pepper-and-carom-seeds (may not work)