- 2.5 pounds Lambinto 1-inch cubes
- 1 cup Milk
- 1 cup Vinegar
- 2 tablespoons Curry powder
- 2 tablespoons Brown sugar
- 1 tablespoon Chili powder
- 2 tablespoons minced Garlic
- 1 teaspoon Turmeric
- 1 teaspoon Red pepper flakes
- 1 teaspoon Black pepper
- 1 teaspoon Coriander seeds
- freshly Cracked pepper
The marinade we are using for this recipe is made with milk, vinegar, curry powder, sugar, chili powder, garlic, tumeric, red pepper flakes, black pepper, coriander seeds and black pepper. Make sure to combine all the marinade ingredients together, then let the lamb sit in it for 24 hours for best results.
Lamb on the grill
by WordRidden @ flickr
Put the cubed lamb into a large shallow dish.
Combine all the marinade ingredients, mix well, and pour over the lamb.
Cover the dish and let the lamb sit in the marinade for approximately 24 hours, refrigerated, stirring occasionally.
Remove the lamb from the marinade, pat it dry, and season it with salt and pepper to taste. Thread the cubes on skewers. (Discard marinade.)
Over a medium-hot fire, grill the lamb skewers approximately 5 to 7 minutes per side. (The meat should be juicy and pink inside.)
After removing the lamb from the grill, allow it to sit 3 to 5 minutes before serving it, accompanied by Sweet and Hot Apricot Condiment.