Chilli lamb skew­ers

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 + 30 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents 1 cup low-fat plain yo­ghurt 2 gar­lic cloves, crushed 1 tsp grated fresh ginger 1 tbsp chilli sauce 1 tsp ground co­rian­der 1 tsp ground cumin 400g diced lamb 1 mango, peeled, finely chopped 1 tbsp finely chopped co­rian­der

Method Com­bine 1⁄2 cup of yo­ghurt with gar­lic, ginger, chilli sauce and spices in a bowl. Mix well. Add lamb. Toss to coat with mari­nade. Cover. Stand in re­frig­er­a­tor for about 30 min­utes. Com­bine re­main­ing yo­ghurt with mango and co­rian­der. Set aside. Thread diced lamb onto bam­boo skew­ers, which have been soaked in wa­ter for about 10 min­utes. Place skew­ers on the bar­be­cue or un­der a hot grill. Cook for about 6 - 7 min­utes or un­til lamb is cooked through. Serve with the mango yo­ghurt sauce and rice. NOTE: You could use an au­tumn yel­low flesh plum as an al­ter­na­tive to mango.

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