Indian-Spiced Lamb Skewers | James Beard Foundation

Name: Indian-Spiced Lamb Skewers | James Beard Foundation
Total time: 90 min
Ingredients: 2 pounds boned-out shoulder or leg of lamb or mutton, trimmed and cut into 1 1/2-inch cubes; 1 to 4 small dried red chilies (depending on size and heat); 2 teaspoons coriander seeds; 1 teaspoon fenugreek seeds; 1 teaspoon mustard seeds; 1 teaspoon red peppercorns (if available); 1 tablespoon olive oil or sunflower oil; 3 garlic cloves, finely chopped

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The recipe for these deeply flavorful shish kebabs comes from the 2008 James Beard Foundation Cookbook of the Year, The River Cottage Meat Book by Hugh Fearnley-Whittingstall (Ten Speed, 2007), which...

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Ingredients

2 pounds boned-out shoulder or leg of lamb or mutton, trimmed and cut into 1 1/2-inch cubes
1 to 4 small dried red chilies (depending on size and heat)
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon red peppercorns (if available)
1 tablespoon olive oil or sunflower oil
3 garlic cloves, finely chopped