Indian Lamb Satay Recipe
marinated lamb sirloin grilled and served with grilled tomatoes, feta cheese and scallions over basmati rice with seasonal vegetables and spiced yogurt sauce.
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Ingredients
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For the Lamb Marinade
For the Grilled Components
For the Rice and Vegetables
For the Spiced Yogurt Sauce
Method
For the Lamb Marinade
- 1
Prepare the Marinade
In a mixing bowl, combine plain yogurt, ginger paste, garlic paste, ground cumin, ground coriander, garam masala, red chili powder, salt, black pepper, and lemon juice. Mix well to form a marinade.
- 2
Marinate the Lamb
Cut the lamb sirloin into skewers or bite-sized pieces and add them to the marinade. Ensure the lamb is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
For the Grilled Components
- 3
Prepare the Grill
Preheat your grill to medium-high heat. If using skewers, soak wooden skewers in water for 30 minutes to prevent burning.
- 4
Grill the Lamb
Remove lamb from marinade and thread onto skewers (if using). Grill lamb for about 8-10 minutes, turning occasionally, until cooked to desired doneness.
- 5
Grill the Tomatoes and Scallions
During the last few minutes of grilling the lamb, add cherry tomatoes and scallions to the grill. Grill until the tomatoes are charred and scallions are tender, about 3-5 minutes.
For the Rice and Vegetables
- 6
Cook the Basmati Rice
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of basmati rice, reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is fluffy and water is absorbed.
- 7
Sauté the Seasonal Vegetables
In a skillet, add a little oil and sauté the seasonal vegetables over medium heat until they are tender, about 5-7 minutes. Season with salt and pepper to taste.
For the Spiced Yogurt Sauce
- 8
Prepare the Yogurt Sauce
In a bowl, combine 1 cup of plain yogurt, ground cumin, chopped cilantro, salt, and lemon juice. Mix well and refrigerate until ready to serve.