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
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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.