10 pound leg of lamb
1/2 cup plain yogurt
1 tablespoon salt 1 tb tumeric
2 tablespoon paprika
1/4 cup cumin
2 teaspoon cloves
2 teaspoon nutmeg
5 tablespoon veg oil
Bone the lamb and cut into 1 inch cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side.
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