Tikka Kabobs

Course : Curry
Serves: 1
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2 pounds boneless meat*
2 tablespoons garam masala
2 tablespoons lemon juice
1 small onion -- chopped
1 tablespoon chopped fresh ginger
5 cloves garlic flakes
1 teaspoon ground cayenne pepper
4 tablespoons sour cream
1 teaspoon salt to taste

Preparation / Directions:

* preferably from butter fried leg of lamb, cut into 2" cubes Puree all the ingredients, except the lamb, together in a blender. Pierce the cubes of lamb with a thick skewer or sharp knife, so that a visible hole is made in the meat. The idea is to allow the meat to marinate properly, which is the entire secret of the recipe. Place the above puree in the hole of the meat and marinate overnight in the refrigerator. When you are ready to cook, place the kabobs in a broiler pan to drain off excess juices. Heat the oven to a full broil for 15 minutes and place the kabobs in the oven. Broil for about 15 minutes and remove from the oven. Turn the pieces over and broil for another 15 minutes. Sprinkle some fresh coriander leaves and serve hot.

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