Chilli lamb skewers
Preparation: 10 minutes plus 30 minutes marinating 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
Mix 1⁄2 cup of yoghurt with garlic, ginger, chilli sauce and spices in a bowl. Add lamb. Toss to coat with marinade. Cover. Stand in refrigerator for 30 minutes. Mix remaining yoghurt with mango and coriander. Thread diced lamb to bamboo skewers, which have been soaked in water for 10 minutes. Place skewers on the barbecue. Cook for 6-7 minutes or until lamb is cooked. Serve with the yoghurt sauce and rice.