Hussaini Kebab



  • 2 kg (4 lb) leg of lamb, boned
  • 1 teaspoon crushed garlic
  • 11/2 teaspoons finely grated fresh ginger
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely ground almonds
  • 2 tablespoons yoghurt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Salt to taste
  • 2 tablespoons sesame oil
  • 1 tablespoon lemon juice


Trim lamb, discarding excess fat.
Any sinewy bits may be saved for stock or for adding to a curry. Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
Combine all the remaining ingredients, mixing well. Marinate lamb in the mixture, kneading the spices well into the meat. Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cooked.
Serve with parathas and Indian sas(sauce) which is given above.