10 leg of lamb 120 ml yogurt 8 gr salt 1 tumeric 14 gr paprika 24 gr cumin 5 gr nutmeg 75 ml veg oil
Instructions
Bone the lamb and cut into 3 cm cubes. Combine all ingredients in alarge bowl, mix, cover and refrigerate overnight. Skewer cubes andgrill over charcoal about 7 min. per side.