Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 lbs boneless meat (preferably from butter fried leg of lamb, cut into 2" cubes)
- 2 tbsp garam masala
- 2 tbsp lemon juice
- 1 small onion, chopped
- 1 tbsp chopped fresh ginger
- 5 garlic flakes
- 1 tsp ground cayenne pepper
- 4 tbsp sour cream
- Salt to taste
- =
Directions
Puree all the ingredients, except the lamb, together in a blender.
Pierce the cubes of lamb with a thick skewer or sharp knife, so that a visible hole is made in the meat.
The idea is to allow the meat to marinate properly, which is the entire secret of the recipe.
Place the above puree in the hole of the meat and marinate overnight in the refrigerator.
When you are ready to cook, place the kababs in a broiler pan to drain off excess juices.
Heat the oven to a full broil for 15 minutes and place the kababs in the oven.
Broil for about 15 minutes and remove from the oven. Turn the pieces over and broil for another 15 moinutes.
Sprinkle some fresh coriander leaves and serve hot.