Grilled tandoori-style lamb kabobs (Mutton kabobs) from Betty Crocker's Indian Home Cooking by Betty Crocker Editors and Raghavan Iyer

  • ground cayenne pepper
  • cilantro
  • ground coriander
  • ground cumin
  • garlic
  • ground lamb
  • yogurt
  • garam masala
  • bamboo skewers
  • EYB Comments

    Refrigerate at least 2 hours but no longer than 24 hours. Soak skewers at least 30 minutes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate at least 2 hours but no longer than 24 hours. Soak skewers at least 30 minutes.

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