BBQ Lamb

Relish in these finger-licking recipes and some traditional desserts this festive season
  • 18 Aug - 24 Aug, 2018
  • Mag The Weekly
  • Cookery


· 1kg lamb

· ¾ cup yogurt

· 2tsp coriander powder

· 2tsp turmeric powder

· ½ tsp red chilli powder

· 5tsp ginger paste

· 5tsp garlic paste

· Salt to taste

· Oil


Mix yogurt, coriander powder, turmeric powder, ginger and garlic paste and salt; pour it over the lamb and coat pieces evenly. Baste marinated pieces with oil and cover the bowl and chill in refrigerator for five to six hours, basting occasionally. Pre-heat oven to 175ºC. Mix the marinated meat well, then skewer the pieces half-an-inch apart. Roast in oven for five to eight minutes on each side or until cooked through, basting just once. Serve hot, garnished with onion rings, chopped coriander and lemon juice wedges on the side and accompanied with chutney.