TCCHC
Tandoori lamb shish
Ingredients
Leg of lamb meat sliced of the bone
200ml natural yogurt
1/2 teaspoon salt
1 teaspoon chilli powder
1 teaspoon garlic and ginger paste
1//2 teaspoon Garamond masala powder
1 teaspoon smoked paprika
3 teaspoon lemon juice
1/2 teaspoon cumin powder
1 teaspoon Fenugreek leaves
Beetroot juice for colouring
Method
Add the lemon garlic and salt too the lamb mix together well leave for 30 minutes to help tender rise the lamb
Mix all the ingredients together
And marinate the lamb leave over night 24 hours better
Best cooked on charcoal bbq while cooking bast with butter cook till the lamb reaches 120f for lovely succulent lamb
