Directions:
- Trim lamb, discarding excess fat. Any sinewy bits may be saved for stock or for adding to a curry.
- Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
- Combine all the remaining ingredients, mixing well. Marinate lamb in the mixture, kneading the spices well into the meat. Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.
- Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cooked. Serve with parathas and Indian sas(sauce) which is given above.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.12 Kcal (1642 kJ) | ||
| Calories from fat | 259.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.86g | 44% | |
|---|---|---|---|
| Cholesterol | 114.91mg | 38% | |
| Sodium | 63.3mg | 3% | |
| Potassium | 277.52mg | 6% | |
| Total Carbs | 1.61g | 1% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 28.01g | 56% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 230.87 Kcal (967 kJ) | ||
| Calories from fat | 152.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.99g | 44% | |
|---|---|---|---|
| Cholesterol | 67.66mg | 38% | |
| Sodium | 37.27mg | 3% | |
| Potassium | 163.39mg | 6% | |
| Total Carbs | 0.94g | 1% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.29g | 2% | |
| Protein | 16.49g | 56% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 1.9mg | 18% | |
| Calcium | 13.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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