Wrap any leftover lamb in naan or pita bread and drizzle with plain yogurt for an easy lunch. (Serves 6)
","edit_created":true,"id":11045,"legacy_id":"10000001971204","name":"Indian Supper Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"indian supper menu","total_ratings_score":0,"updated_at":"2011-04-26T17:42:18-04:00","average_rating":0,"permalink":"indian-supper-menu-10000001971204","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* Cut 1 1/2 pounds trimmed lamb loin into 1-inch cubes. Combine lamb, 1 tablespoon olive oil, 1 teaspoon garam masala, 3/4 teaspoon salt, and 4 minced garlic cloves; marinate in refrigerator 1 hour. Thread lamb evenly onto 12 (8-inch) skewers. Heat a large grill pan over medium-high heat. Add half of lamb to pan; cook 8 minutes or until done, turning occasionally. Remove from pan; repeat procedure with remaining lamb. Sprinkle with chopped cilantro.
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