Ingredients
- 10 leg of lamb
- 1 tumeric
- 120 ml yogurt (plain)
- 75 ml veg oil
- 24 gr cumin
- 14 gr paprika
- 8 gr salt
- 5 gr nutmeg
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.
