Lamb or Beef Kababs from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
These kababs make excellent nibbling fare for snacks.
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Ingredients
- 1½ tablespoons vegetable oil
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 1 garlic clove, peeled and very finely grated
- 2 1/2 cm/1 inch cube of fresh ginger, peeled and very finely grated
- 1½ tablespoons lemon juice
- 225–250 g/8–9 oz boned lamb from shoulder or leg, or beef steak
- 4 tablespoons natural yogurt
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