Reshmi Kabab

Serves 4

• 500 gms chicken (boneless and skinless)
• 1 inch ginger
• 4-5 cloves garlic
• 1 tsp poppy seeds
• 1/2 tsp white sesame seeds
• 4 green chillies
• 1 medium size onion
• 2 tbsp roasted almonds
• 1 tbsp fresh cream
• 1 tbsp yogurt
• 1 tbsp fresh lemon juice
• 2 tbsp vegetable oil
• 1 tbsp fresh cilantro chopped
• Salt to taste

1. Clean the chicken in normal running water and cut into medium size chunks. Keep aside.
2. Keep the almonds in warm water for about 20 minutes.
3. Remove out the skin.
4. Combine the skinless almonds, ginger, garlic, seeds, chillies and onion.
5. Grind in the food processor and make a smooth paste.
6. Now combine this paste, yogurt, cilantro, fresh cream, salt, lemon juice and 1 tsp of oil.
7. Mix well and add the chunks of chicken and coat well.
8. Cover and leave to marinate at least for whole day.
9. Preheat the oven to 450F degrees for 5 minutes.
10. Keep the wooden skewers into warm water for 5 minutes.
11. Thread the chicken pieces into skewers and place in the oven.
12. Lightly brush with the oil.
13. Grill for about 13-15 minutes until chicken tenders and becomes juicy.
14. When the chicken is done, then remove out from the skewers.

Serve hot with coriander chutney and salad.

Indian-Spiced Leg Of Lamb

Serves 8 - 10
legs of lamb

• 8 tablespoons rock salt
• 4 tablespoons red chili powder
• 1/2 cup ginger paste
• 1/2 cup garlic paste
• 1 cup malt vinegar
• 8 bay leaves
• 3 sticks cinnamon, broken into 1-inch pieces
• 2 tablespoons black cumin seeds
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 tablespoon kebab masala

For the kebab masala

• 3 teaspoons dried raw mango powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon rock salt
• 2 teaspoons fenugreek powder
• 1 teaspoon black salt
• 1 1/4 teaspoon red chili powder
• 1 1/4 teaspoon garam masala

1. Clean and trim the fat from the lamb leg. Gently loosen the meat from the bone at the top of the leg to season well.
2. Rub salt and red chili powder on the leg, then rub on ginger and garlic pastes.
3. Arrange in a roasting tray; pour over malt vinegar and water till the lamb legs are almost covered.
4. Add bay leaves and cinnamon sticks; sprinkle black cumin on top. Cover and braise in the pre-heated oven at 350 degrees for 2 to 2 ½ hours.
5. Turn off the oven, and let the lamb legs cool in the oven at 300 degrees. Remove legs from the liquid and let them air-dry for 10 minutes.
6. Skewer the braised leg, and roast on charcoal or in the oven at 350 degrees. While roasting, baste with a little clarified butter. Continue roasting until the meat gets a nice roast-brown color.
7. Remove, drizzle with lemon juice and a little butter, and sprinkle with kebab masala.