Last week we had another TwitterCook Indian Night. Originally Leslie, Kayte, Abby, Peggy, and I were going to make Indian on Wednesday but as usual life got in the way. Abby and I managed to get the meal done one night, Kayte the next and Leslie the next. Peggy didn’t quite make this one. Next time, Peggy!!

On the menu….

Skewered Barbecued Chicken and Beef Kebabs and Saffron and Cream Sauce


    2 kg (4 lb) leg of lamb, boned {I used chicken breast and round steak}
    – Spices –
    1 teaspoon crushed garlic
    11/2 teaspoons finely grated fresh ginger
    1 teaspoon freshly ground black pepper
    2 tablespoons finely ground almonds
    2 tablespoons yoghurt
    1 teaspoon ground coriander
    1 teaspoon ground cummin
    Salt to taste
    2 tablespoons sesame oil
    1 tablespoon lemon juice

Trim lamb, discarding excess fat. Since I used chicken and beef I simply had to cut it all into cubes.} Any sinewy bits may be saved for stock or for adding to a curry. Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
Combine all the remaining ingredients, mixing well. Marinate meat in the mixture, kneading the spices well into the meat.
Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure meat is well cooked.

Besides changing the meat, I also alternated zucchini, grape tomatoes and eggplant cubes with the meat. Except for the eggplant which dried out too much the veggies were a good addition. The chicken was a litle dry, but I wanted to make sure it was done. I used breast meat, but next time will probably use thight meat. Jucier. But it was all good – especially with the delicious

    Saffron Cream Sauce.

      Serves: 6
      1/8 teaspoon saffron strands {I had some ground Saffron so I used that.}
      2 tablespoons boiling water
      2 tablespoons blanched pistachios
      4 tablespoons blanched almonds
      1 tablespoon ghee or butter
      3/4 cup cream
      1/2 cup milk
      – Spices –
      1/2 teaspoon ground cardamom
      1/2 teaspoon salt or to taste
      1/2 teaspoon white pepper.

Pound saffron in mortar and pestle, then dissolve in the boiling water. Put pistachios and almonds into electric blender and grind finely, or pound with mortar and pestle. Heat the ghee or butter in a small pan and fry the ground nuts, stirring constantly. Add the saffron, cream, milk, cardamom, salt and pepper and simmer, stirring constantly, until sauce is thick. Serve with kebabs.

The sauce was an excellent ‘dip’ for the kabobs and added a lot of flavor. Just the sauce alone could be used for a number of different dishes. {Or just eaten by the spoonful!}

I am looking forward to our next Virtual Indian Meal. ‘Cause it’s all good.