Mix together 175 grams greek yogurt, 1 tablespoon lemon juice, 1 tablespoon garlic, 1 tablespoon ginger, 1 ½ teaspoons ground coriander, 1 ½ teaspoons cumin powder, ½ teaspoon turmeric powder, ¼ teaspoon ground mace, 1 ½ teaspoons garam masala powder, ½ teaspoon ground dried fenugreek leaves, 1 teaspoon salt and 2 teaspoons red chilli paste for the masala marinade to form a smooth paste.
Pour the paste into a large mixing bowl, and add 2 ½ pounds lamb , mixing well till all the meat is fully coated. Drizzle 1 tablespoon mustard oil over the top and mix into the lamb.
Cover and chill for 2 to 4 hours. Allow to stand at room temperature for 30 minutes before cooking.
Thread the lamb pieces onto metal skewers or place on a baking sheet, discarding the remaining marinade.
Place the skewers on a medium heat grill/broil till browned (around 6-8 minutes on each side). Baste with 2 tablespoons melted butter for a shiny glaze.
Allow the meat to rest for 5 minutes before serving. Garnish with a pinch chaat masala and serve with raita and chutney (see notes).
Notes
This recipe works with any cut of lamb or goat meat. We use leg of lamb with most of the fat trimmed off and cut into small pieces. You could also use a shoulder of lamb or chops.Serve with a raita and coriander chutneyStore leftovers in a sealed container in the fridge for up to 3 days. warm before serving.