Fenugreek-scented Grilled Lamb

Cubed boneless lamb is known as boti. Highly perfumed fenugreek leaves have a subtle pleasantly bitter flavor. It is a very exotic combination with lamb, thus, making this dish extremely popular in India. Dried fenugreek leaves can be bought at Indian grocery stores, where you can also find the fresh ones during season.

SERVES 4

1 large onion, finely chopped

1 tablespoon fresh ginger, finely chopped

2 tablespoons minced garlic

1/2 cup plain yogurt

3 tablespoons dried fenugreek leaves

salt to taste

1 teaspoon garam masala

2 teaspoons ground cumin

1 teaspoon cayenne pepper

2 pounds very lean boneless lamb, cut into 1-

inch pieces

1 tablespoon vegetable oil

4 lemon wedges for garnish

In a food processor, finely mince the onions, scraping down the sides. Add ginger, garlic, yogurt, fenugreek leaves, salt, garam masala, ground cumin, and cayenne pepper.Whirl to mix. Transfer to a large bowl.

Put the lamb into the mixture. Rub the mixture over the lamb with your hands. Cover and refrigerate the marinated lamb for 5 to 6 hours.

When you are ready to grill, take out the meats from the marinade and thread into the skewers. Grill them covered on medium-low heat. Turn and baste with oil and the leftover marinade until they are lightly browned and thoroughly cooked—about 15 to 20 minutes.

Slide off the skewers.

Serve them hot and garnished with lemon wedges.