Lunch Recipes
Madhur Jaffrey Boti Kebab Spiced Yogurt Marinated Lamb Skewers
Description
Freshly ground warm spices form a flavorful crust around these juicy grilled lamb kebabs, while the lactic acid in the yogurt marinade tenderizes the meat.
Ingredients
- 1 whole nutmeg
- 1 (1-inch) cinnamon stick
- 1 tablespoon green cardamom pods
- 1 teaspoon black peppercorns
- 1 teaspoon nigella seeds cumin
- 1 teaspoon whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon white poppy seeds (such as Rani)
- 3/4 cup plain strained (Greek-style) yogurt
- 1 small yellow onion, quartered
- 1/4 cup fresh lemon juice, plus more to taste
- 6 garlic cloves, peeled
- 1 (1-inch) piece fresh ginger, peeled and sliced (about 1 tablespoon)
- 1/4 cup vegetable oil
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/4 to 1 teaspoon cayenne pepper, plus more to taste
- 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
- 4 ounces unsalted butter (4 ounces), melted
- Grilled lemon wedges (optional), for serving
Directions
- Cut off one-third of the whole nutmeg; reserve remaining nutmeg for another use. Grind nutmeg piece, cinnamon stick, cardamom pods, peppercorns, nigella seeds, and cloves into a fine powder using a mortar and pestle or spice grinder. Set aside.
- Toast coriander seeds, cumin seeds, and poppy seeds in a small skillet over medium, stirring constantly, until spices turn a shade or two darker and emit a pleasant roasted aroma, 1 to 2 minutes. Grind seeds into a fine powder using a mortar and pestle or spice grinder. Set aside.
- Process yogurt, onion, lemon juice, garlic, and ginger in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides if necessary. Add vegetable oil, salt, cayenne pepper, 1 tablespoon garam masala (reserve remaining garam masala for another use), and reserved ground seed mixture; process until just combined, about 15 seconds. Season with additional lemon juice, salt, and cayenne pepper to taste. Transfer marinade to a large bowl.
- Prick lamb cubes using a fork. Add lamb cubes to marinade, and toss until thoroughly coated. Cover bowl, and marinate in refrigerator at least 4 hours or up to 24 hours.
- Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. Thread lamb cubes loosely onto 8 (10-inch) metal skewers, leaving a small space (at least 1/4 inch) between pieces (about 6 to 7 cubes per skewer), reserving remaining marinade in bowl for basting. When briquettes are covered with gray ash, pour them onto bottom grate of grill.
- Adjust vents as needed to maintain an internal temperature of 450°F to 475°F. Lightly coat top grate with oil; place on grill. (If using a gas grill, preheat to high [450°F to 475°F].) Place skewers on oiled grates. Grill, uncovered, flipping occasionally and basting regularly with melted butter and remaining marinade for first 5 minutes of grilling, until lightly charred and cooked to desired degree of doneness, about 10 minutes for medium. Transfer kebabs to a platter, and serve hot with grilled lemon wedges, if desired.
