Ingredients:
1 cup / 250 mL hung fat-free
1 teaspoon / 5 mL chaat masala
Plain yogurt
1 teaspoon / 5 mL garam masala
2 tablespoons / 25 mL finely chopped fresh coriander
1 green chile, finely chopped
1 pound / 500 g cubed lamb
1 tablespoon / 15 mL lemon juice
2 teaspoons / 10 mL vegetable oil
1 tablespoon / 15 mL ginger garlic paste


How to make this recipe:
In a bowl stir together well the yogurt, coriander, lemon juice, ginger garlic paste, chaat masala, garam masala and green chile. Add the lamb, turning to coat. Marinate, covered and refrigerated, for about 2 hours. Preheat the grill. Thread the lamb onto skewers. Grill for 10 to 12 minutes or until lamb is tender, basting with the oil and turning occasionally to ensure even cooking. Remove lamb from skewers and serve hot with mint chutney.

Variations: This marinade is good with any white fish and with beef.
Notes: Cooking Time: 20 minutes. Also, If you use wooden skewers, soak them in water for at least 45 minutes before you use them.

Make sure you oil the grill before heating to ensure that the food does not stick.


Prep Time: 10 minutes, plus 2 hours for marinating

Nutrition information: Each Serving Provides: Calories: 216; Protein: 26 g; Carbohydrates: 7 g; Fat: 9 g

Recipe from: Monica Bhide, author of "The Spice is Right"