2 cups rough-chopped red onions
½ cup curry leaves
1 2-inch knob of ginger, peeled and roughly chopped
6 cloves garlic, roughly chopped
2 tablespoons rough-chopped serrano chilies
1 tablespoon tamarind pulp
1 teaspoon sugar
¼ cup soy sauce (dark preferred but regular is okay)
¼ cup white vinegar
2 tablespoons Spicewalla Black Pepper, Table Grind
2 teaspoons kosher salt
4 tablespoons canola oil
1 3-pound boneless lamb shoulder
- Heat 2-3 tablespoons oil in a wide, nonstick pan. Add the onions and reduce heat to medium. Lightly fry the onions for 3-4 minutes until the onions are translucent and the edges are lightly browning.
- Add the curry leaves, ginger, garlic, serranos, and stir for 1-2 minutes. Keep the heat at medium-low; you don’t want the onions or garlic to overcook.
- Add the sugar, soy sauce, vinegar, black pepper, and salt. Stir thoroughly and cook for 1-2 minutes, or until thoroughly combined. Remove from heat.
- After the mixture has cooled, blend in food processor and buzz to a smooth paste. Note: The mixture (masala) will keep in an airtight container in the fridge for up to 4 weeks.
- Cut the lamb into small even pieces (approx. 2 inches) that can easily be skewered. Approximately 5 pieces should fit on a 10-inch skewer.
- Season the meat liberally with kosher salt. Let the meat sit for 10 minutes so that the salt incorporates into the meat and then liberally apply the marinade; about 1/3 cup per pound of meat should be just right.
- Let the meat marinate in the fridge for at least 30 minutes and up to 6 hours.
- Skewer the meat (if using wooden skewers, soak them for 5-10 minutes so they don’t burn on the grill) and brush with canola oil.
- Fire up the grill and cook your skewers to the medium-rare. On a hot grill, it should take a couple of minutes per side. Enjoy as a taco or wrap on warm pita with a creamy slaw, fresh onions and cilantro, and a squeeze of lime juice.