Mix together the ingredients for the Masala Marinade to form a smooth paste.
Pour the paste into a large mixing bowl, and add the lamb pieces, mixing well till all the meat is fully coated. Drizzle the 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 the melted butter for a shiny glaze.
Allow the meat to rest for 5 minutes before serving. Garnish with a sprinkling of chaat masala and serve with a Raita and Chutney (see notes).
This recipe works with any cut of lamb or goat meat. Goat meat is harder to find in London, so I used 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 Chutney
Amount Per Serving
Calories 864Calories from Fat 639
% Daily Value*
Saturated Fat 29g145%
Vitamin A 61IU1%
Vitamin C 3mg4%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.