Kebabs from Peshawar (Gosht Peshawari)
1 cup plain yogurt, whipped
1 tablespoon Ginger-Garlic Paste (see recipe on page 13)
1 teaspoon Warm Spice Mix (see recipe on page 12)
½ teaspoon red chili powder
Juice of ½ lemon
1½ pounds boneless lamb chunks
Table salt, to taste
Vegetable oil for basting
Serves 4
Prep Time: 10 minutes, plus 2 hours to marinate
Cook Time: 15 minutes
Serve these kebabs with Punjabi Onion Salad, Mint-Cilantro Chutney, and Fresh Lime Soda (pages 66, 224, and 41).
In a bowl or resealable plastic bag, combine the yogurt, Ginger-Garlic Paste, spice mix, red chili powder, and lemon juice; mix well. Add the lamb and mix well. Refrigerate, covered, for about 2 hours. Preheat oven to 350°. Place the lamb in a single layer on a foil-lined baking sheet. Discard the remaining marinade. Roast in the oven for 15 minutes or until the lamb is cooked through. Baste and turn at least once. Salt to taste.
