Chilli lamb skewers
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.