INGREDIENTS:
- 1 lb. leg of lamb, fat trimmed and sliced into cubes
- 1 Sinnamon stick
- 12 whole cloves
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom seeds
- 1 tablespoon black peppercorns
- ¼ cup fresh cilantro, chopped
- 2 tablespoons onion, chopped
- 2 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed and minced
- 2 teaspoons ginger, grated
- 1 jalapeño pepper, chopped
- Salt to taste
- 1 cup summer squash, cubed
- 1 cup eggplant, cubed
DIRECTIONS:
- Add the cinnamon stick, cloves, cumin, cardamom, and peppercorns in a pan over medium heat—Cook for 3 minutes.
- Remove from the stove. Take the cinnamon stick and crush it with a mallet. Add to a spice grinder and the other spices and process until powdery Put the lamb on a plate.
- In a bowl, mix the powdered spices with the ingredients except for the vegetables and lamb.
- Coat the lamb with this mixture. Cover the lamb with foil and refrigerate for 5 hours.
- Thread the lamb cubes and veggies into skewers.
- Grill for 15 minutes.
This recipe maybe a little different with all the spices in it. But is it well worth i! Hope you make it and enjoy every bit of it.
Sincerely,
Albina
