30 December 2012,09:32 by

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Serves :

Preparation Time :
1 hour 30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Blend the marinade ingredients until smooth. Taste and adjust seasoning. Add the lamb and set it aside for about an hour or two.
  • Add to the yogurt along with the remaining dip ingredients.
  • Squeeze out all the excess water from the grated cucumber.
  • Heat the grill to a high setting. Place the lamb on a baking tray lined with foil and grill for about 10 minutes, turning until done. Sprinkle with the chaat masala.
  • Serve hot with the cool cucumber and mint dip.



  • 2 tablespoon fresh root ginger, peeled weight, grated into a paste
  • 6 fat garlic cloves, grated into a paste
  • 4 tablespoon Greek yogurt
  • 45 ml IDHAYAM sesame oil
  • 2 teaspoon garam masala
  • 2 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon chilli powder
  • 3 tablespoon lemon juices
  • Salt, to taste


  • 500 grams leg of lamb, in small cubes
  • 1 teaspoon chaat masala

Mint and Cucumber Dip

  • 175 grams Greek yogurt
  • 1 tablespoon tahini paste
  • Few large mint leaves, shredded
  • 1 green chilli, deseeded and finely chopped
  • 150 grams cucumber, grated
  • 20 ml IDHAYAM sesame oil
  • Freshly ground black pepper and salt to taste

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