Chilli lamb skew­ers

Pilbara News - - Lifestyle -

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.

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