The marinated lamb, covered and refrigerated, continues to improve for up to 4 days.
1.5 kg/3 lb lean boneless lamb
1 teaspoon finely chopped garlic
2 teaspoons salt
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon crushed dried curry leaves
1 tablespoon sesame oil
2 tablespoons peanut oil
1 tablespoon lemon juice
or Worcestershire sauce
Cut lamb into 2.5 cm (1 in) cubes and put into a large bowl. Crush garlic with salt to a smooth purée and combine with remaining ingredients, mixing well. Pour over lamb and stir, making sure each piece of meat is covered with the spice mixture. Cover bowl and refrigerate for at least 3 hours, or up to 4 days.
Thread 4-5 pieces of meat on each skewer and cook under a hot grill, allowing about 5 minutes on each side. When nicely brown, serve hot with boiled rice or parathas, accompanied by onion sambal and mint chatni. Note: This marinade is also effective as a boned, butterflied leg as well as racks of lamb.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)