Lamb Tikka Masala

Ingredients:

1 teaspoon cumin seeds, ground

½ teaspoon ground turmeric

2-inch piece ginger root, grated

2 garlic cloves, crushed

½ teaspoon salt

½ cup natural yogurt

2 pounds boneless lamb, cut into 1 inch pieces

1 Tablespoon Paprika or 1-2 drops edible red food coloring

1 teaspoon water

Fresh mint leaves, to garnish

Masala Sauce

1 tablespoon ghee( Clarified Butter)

3 tomatoes, skinned and chopped

½ teaspoon yellow mustard seeds

2 fresh green chilies, chopped

½ cup coconut milk

3 tablespoons chopped fresh mint

3 tablespoons chopped fresh cilantro

salt and pepper to taste

Steps:

1.       Combine the cumin, turmeric, ginger, garlic, salt and yogurt in a bowl. Stir in the lamb until evenly coated with the sauce. Dilute the food coloring with the water, and add to the bowl, stirring well. Marinate in the refrigerator for 2 hours. Soak 6 wooden skewers in hot water with 1 teaspoon oil for 15 minutes.

2.       Make the masala sauce. Heat the ghee in a large saucepan and add the tomatoes, mustard seeds, green chilies and coconut milk. Bring to a boil, and then simmer for 20 minutes until the tomatoes have broken down. Stir occasionally.

3.        Thread the pieces of lamb onto the skewers. Set the skewers on a broiler pan and cook under a preheated very hot broiler for 15-20 minutes, turning occasionally.

4.       Stir the mint and fresh chopped cilantro into the sauce, and season with salt & pepper.

5.       Carefully remove the lamb from the skewers. Stir the lamb into the masala sauce and garnish with fresh mint leaves.

6.       Serve with Basmati Rice, and hot Naan bread.