Courtesy of Sam Hussain (Café Rickshaw)
Serves 4

INGREDIENTS
For the tikka marinade

• 2 tablespoons (30 ml) ginger and garlic paste
• 2 tablespoons (30 ml) ground garam masala
• 1 teaspoon (5 ml) ground cayenne pepper
• 2 tablespoons (30 ml) lemon juice
• 1 small onion, peeled and chopped
• Salt, to taste

For the lamb

• 2 pounds (.9 kg) boneless leg of lamb, cut into 2-inch/5 cm pieces
• 1 medium onion, peeled, cut into thick wedges
• 1 large tomato, stemmed and cut into thick wedges
• 1 medium bell pepper, stemmed, seeded, and cut into pieces
• 4 metal or water-soaked bamboo skewers

For serving

• Cooked rice
• Fresh green salad
• Mint Yoghurt Sauce (recipe follows)

DIRECTIONS

1. The night before, puree all the marinade ingredients together in a blender.
2. In a large bowl, mix the lamb thoroughly with the marinade, working the marinade into the meat with your fingers; cover and refrigerate overnight.
3. When you are ready to cook, fill and preheat the water oven to 134F/56.5C.
4. Remove the lamb pieces from the marinade, put them into a cooking pouch in a single layer, and vacuum seal, using the Normal/Moist setting if available.
5. Submerge the pouch in the water bath to cook for 2 to 4 hours.
6. When cooked, remove the pouch from the water oven and allow the lamb to cool enough to handle.
7. Meanwhile, heat a well-oiled grill or grill pan to high heat.
8. Thread the lamb, tomatoes, onions, and bell peppers onto the skewers, dividing evenly among them to make 4 shaslick (kebobs.)
9. Sear just to impart grill marks, 30 to 60 seconds per side.
10. Serve on a heated sizzler or warm dinner plate with rice, a fresh mixed salad, and mint yoghurt dip/sauce.

For the Mint Yoghurt Sauce

• 1 cup (240 ml) natural yoghurt
• 4 tablespoons (60 ml) mango chutney
• 1/4 teaspoon (1.25 ml) turmeric
• 1 handful fresh mint leaves, finely chopped
• 1 lemon, for juice

1. Combine all ingredients in a bowl and mix well.
2. Refrigerate any unused dip in a tightly covered container for up to a week.