Yummy Curried Lamb Kebabs

Name: Yummy Curried Lamb Kebabs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 500 g lean lamb shoulder or 500 g leg of lamb; 2 tablespoons chili sauce; 2 cloves garlic, crushed; fresh ginger, grated (about a 1" piece); 2 teaspoons fresh coriander, chopped; 60 g flaked almonds; 8 teaspoons curry powder (mild, medium or hot); 1/4 cup natural yoghurt; fresh coriander (for garnish)

Submitted by Karin...

"And yes!, they are just as the title describes! Really, really - YUMMY!! The preparation time does not include the time it takes for the lamb to marinate as this can be anywhere from 1 hour to 3 or 4 hours or even longer if desired."

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Ready In:: 30mins
Ingredients:: 9
Serves:: 4

ingredients

500 g lean lamb shoulder or 500 g leg of lamb
2 tablespoons chili sauce
2 cloves garlic, crushed
fresh ginger, grated (about a 1" piece)
2 teaspoons fresh coriander, chopped
60 g flaked almonds
8 teaspoons curry powder (mild, medium or hot)
¹⁄₄ cup natural yoghurt
fresh coriander (for garnish)

directions

Trim all the fat (and cartilage) from the lamb and cut into 1" cubes.
Process or blend the toasted flaked almonds until finely gound.
Add the chilli sauce, crushed garlic, grated ginger, coriander, curry powder, and yoghurt and mix to a creamy consistency.
Combine the lamb with the curry mixture in a bowl and stir well until the lamb cubes are WELL COATED.
Marinate in refrigerator for ATLEAST 1 hour.
(The longer it is left to marinate the stronger the flavour of curry will be).
Spray 8 skewers with a light coating of olive oil (or other) cooking spray to make removal of cooked meat easier to remove.
Thread the marinated lamb cubes onto the oiled skewers.
Either preheat the oven grill to HIGH, or prepare a hot BBQ.
Spray the BBQ rack with olive oil cooking spray.
Grill kebabs brushing with the marinade and turning frequently with a pair of tongs.
Grill or BBQ for about 8-10 minutes.
Serve kebabs straight away on a bed of Basmati rice boiled with a good pinch of tumeric and garnish with fresh coriander.

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RECIPE SUBMITTED BY

Karin...

Wellington

I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)! Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine! I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens. I enjoy, among many past-times, art, gardening, water ski-ing, power walking, and ofcourse...COOKING!!(and entertaining). I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!! If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.

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