Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.
2 lb. boneless leg of lamb, cut into 1-1/2-inch cubes
1 t ground cumin
1/2 t ground turmeric
2 t salt
1/4 c. yogurt
1/4 c. finely chopped onions
2 T finely chopped cilantro
2 T finely chopped ginger
1 t minced garlic 1/2 teaspoon garam masala
Place the lamb pieces in a deep bowl and sprinkle it with the cumin, turmeric, and salt, turning them to coat evenly. Add the yogurt, onions, cilantro, ginger, and garlic and toss until well blended. Marinate the lamb overnight in the refrigerator.
Prepare barbecue grill. Remove the lamb from the marinade and string pieces on long metal skewers. Grill approximately 3" from hot, white coals, turning occasionally, for approximately 10 to 20 minutes. Lamb should be cooked to your taste.
from Kate's Global Kitchen:
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This page modified January 2007
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