---------- Recipe via Meal-Master (tm) v8.05
       Title: Lamb Kebabs X
  Categories: Main dish, Lamb
       Yield: 4 Servings
       2 lb (900 g) boneless leg of
            -lamb, trimmed of excess fat
            -and cut into 1
     1/2    Inch (4 cm) cubes
       1 ts (5 ml) ground cumin
     1/2 ts (2 ml) turmeric
       2 ts (10 ml) salt
     1/4 c  (60 ml) unflavored yogurt
     1/4 c  (60 ml) finely chopped
       2 tb (30 ml) finely chopped fresh
            -coriander (cilantro)
       2 tb (30 ml) scraped, finely
            -chopped fresh ginger root
       1 ts (5 ml) finely chopped garlic
       2 tb (30 ml) garam masala (see
            -below) or commercial curry
 --------------------------------GARAM MASALA--------------------------------
       5    Three inch (8 cm) pieces
            -cinnamon stick
       1 c  (250 ml) whole cardamom
            -pods, preferably green
     1/2 c  (125 ml) whole cloves
     1/2 c  (125 ml) whole cumin seeds
     1/4 c  (60 ml) whole coriander
     1/2 c  (125 ml) whole black
   Place the lamb in a deep bowl and sprinkle it with cumin, turmeric and
   salt, turning the cubes about with a spoon to coat them evenly. Add the
   yogurt, onions, coriander, ginger and garlic, and toss the ingredients
   together until thoroughly blended. Marinate the lamb (covered loosely with
   foil) at room temperature for at least 2 hours or in the refrigerator for 4
   to 6 hours. Light a layer of coals in a charcoal broiler and let them burn
   until white ash appears on the surface, or preheat the broiler of your
   kitchen stove to the highest possible point. Remove the lamb from the
   marinade and string it on 3 or 4 long skewers, pressing the cubes tightly
   together. If you plan to broil the lamb in the stove, suspend the skewers
   side by side across the length or width of a large baking pan, preferable
   lined with an open-meshed racked upon which the bottom of the meat can
   rest. Broil about 3 inches (8 cm) from the heat, turning the skewers
   occasionally, for 10 to 20 minutes, or until the lamb is brown and is done
   to your taste. To serve, slide the lamb off the skewers with a knife, mound
   it attractively on a heated platter, and sprinkle it with garam masala.
   GARAM MASALA Preheat the oven to 200F (90C). Spread the cinnamon, cardamom,
   cloves, cumin, coriander and peppercorns in one layer in a large shallow
   roasting pan. Roast on the bottom shelf of the oven for 30 minutes,
   stirring and turning the mixture two or three times with a large spoon. Do
   not let the spices brown. Break open the cardamom pods between your fingers
   or place them one at a time on a flat surface and press down on the pod
   with the ball of your thumb to snap it open. Pull the pod away from the
   seeds inside and discard it. Set the seeds aside. Place the roasted
   cinnamon sticks between the two layers of a folded linen towel and pound
   them with a rolling pin or a kitchen mallet until they are finely crushed.
   Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds,
   coriander seeds and peppercorns in a small pan or bowl and stir them
   together until they are well mixed. Grind the spices a cup or so at a time
   by pouring them into the jar of an electric blender and blending at high
   speed for 2 or 3 minutes, until they are completely pulverized and become a
   smooth powder. If the machine clogs and stops, turn it off, stir the spices
   once or twice, then continue blending. As each cupful of spices is ground,
   transfer it to a jar or bottle with a tightly fitting lid. Garam masala may
   be stored at room temperature in an airtight container, and will retain its
   full flavor for 5 or 6 months.