1 c. plain yogurt
1/2 onion, finely chopped
3 cloves garlic, minced
1 T. fresh ginger, grated
2 t. ground cumin
1 t. smoked paprika
1 t. salt
1/4 t. cayenne pepper
1-1/2 lbs. lamb cubes
1 jar Seeds of Change Tikka Masala Sauce
2 T. fresh cilantro, chopped
In a medium bowl, combine yogurt and next 7 ingredients. Transfer to a resealable plastic bag. Add lamb cubes and allow to marinate in the refrigerator for at least 1 hour. Lamb can marinate overnight, if desired. (Please note, prep time does not include the time needed to marinate the lamb.)
Heat broiler. Cover a sheet pan with foil and spray with non-stick cooking spray. Drain lamb from marinade. Thread lamb cubes on to metal skewers and transfer to prepared pan. Broil 6 inches from the heat source or in the top third of the oven. Broil for 7 to 10 minutes until lamb starts to brown. Remove from oven and set aside.
Meanwhile heat Tikka Masala sauce in a large skillet over medium heat. Remove lamb from skewers and add to the skillet with the sauce. Cover and cook for 15 minutes. Top with fresh cilantro.
Serve lamb with basmati rice and naan bread.
Mourchon Cotes du Rhone
Eddie’s Recipe Tip:
