700g leg of lamb, diced
70g unprepared tamarind
2 tsp cumin seeds, toasted and lightly ground
35g ginger, grated
25 curry leaves + extra for garnish
2tsp kashmiri chilli powder
0.5 tsp turmeric
25g melted butter + extra for garnish
1. Combine all the ingredients and leave to marinate for 2 hours, or overnight. 

2. Skewer the lamb pieces, before cooking on a very hot bbq or griddle. The lamb should be starting to char on the outside, but still be blushing inside. Baste with butter during the cooking process. 

3. Leave the lamb to rest. Meanwhile, melt some butter on a high heat before adding a small handful of curry leaves. Leave on the heat until crispy. 

4. Serve with fresh coriander, lime juice, the crispy curry leaves & the butter. Best enjoyed with a cold beer.

Pairs well with

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