Lamb Tikka

Ingredients

• 2 lbs boneless leg of lamb
• 1 teaspoon ground cumin
• 3/4 teaspoon ground turmeric
• salt
• 6 tablespoons plain yogurt
• 1/2 small onion, finely chopped
• 1 piece fresh gingerroot, grated (2-inch)
• 2 garlic cloves, crushed
• 3 drops red food coloring (optional)
• 1 teaspoon garam masala
• 8 skewers

Directions

1. 1

   Trim fat from lamb; cut lamb into 1 1/2 -inch cubes.

2. 2

   Place lamb cubes in a bowl; add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic.

3. 3

   Mix together well; if desired, add enough coloring to give mixture a red tint.

4. 4

   Cover and refrigerate 4 to 6 hours.

5. 5

   Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together.

6. 6

   Preheat broiler or grill.

7. 7

   Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking.

8. 8

   The lamb is ready when it is browned on the outside and still slightly pink in the center.

9. 9

   Sprinkle with Garam Masala and serve at once.