Kabobs are a favorite from northern India and are traditionally grilled over
white-hot charcoal. Cumin is a very aromatic spice. It is second in popularity
only to black pepper in Asia. Serve with cucumber yogurt, buttered rice and
curried bananas. Kabobs are made the day before serving.
1 pound ground lamb
½ cup finely chopped yellow onion
1 garlic clove, crushed in a garlic press
1 tablespoon chopped fresh parsley
1 teaspoon ground cinnamon
1 teaspoon ground cumin seeds
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon lemon zest
½ lemon, juiced
1 large egg, beaten
Cucumber Mint Sauce
1 cup plain yogurt
½ teaspoon ground cumin seeds
1 small cucumber
1 tablespoon chopped fresh mint leaves
Pinch ground cayenne
Pinch seasoning salt
Cooked basmati rice
Curried banana salad
In a large bowl, blend the ground lamb, onion, garlic, parsley,
cinnamon, cumin, salt, pepper, zest, lemon juice and egg.
2. Form small balls and put on skewers, brush with olive oil.
Place skewers in a plastic bag and set it in a 13 x 9 x 2-inch
glass baking dish, refrigerate for 24 hours.
3. Measure yogurt, cumin, cucumber, mint, cayenne and salt
into blender, process until smooth.
4. Grill kabobs under a broiler or outdoors for 10 minutes.
5. Serve with rice, bread and a banana salad.
Makes 4 servings