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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from lamb; cut lamb into 1 1/2 -inch cubes. | 2. Place lamb cubes in a bowl; add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic. | 3. Mix together well; if desired, add enough coloring to give mixture a red tint. | 4. Cover and refrigerate 4 to 6 hours. | 5. Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together. | 6. Preheat broiler or grill. | 7. Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking. | 8. The lamb is ready when it is browned on the outside and still slightly pink in the center. | 9. Sprinkle with Garam Masala and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	2	lbs	boneless	2086.56	0.0	162.4795	154.859
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
turmeric	3/4	teaspoon	ground	7.02	1.5106	0.2178	0.0731
salt				-	-	-	-
plain yogurt	6	tablespoons		-	-	-	-
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
gingerroot	1	piece	grated	-	-	-	-
garlic clove	2		crushed	-	-	-	-
red food coloring	3	drops		-	-	-	-
garam masala	1	teaspoon		-	-	-	-
skewer	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.