Spiced Lamb Skewers with Pea & Coconut Salad

SERVES 6 PREPARATION & COOKING 50 MINUTES (PLUS REFRIGERATION )

1 / cup rogan josh curry paste 3 1 / cup extra-virgin olive oil 3 1 / cup lemon juice

3 1.5kg lamb rump steak, trimmed,

cut into 2.5cm pieces 300g sugar snap peas 1½ cups frozen peas ¼ cup sunflower seeds 1 tablespoon sesame seeds 2 teaspoons brown mustard seeds 3 small sticks celery, thinly sliced,

plus leaves 250g mixed cherry tomatoes,

halved 3 shallots, thinly sliced

1 / cup small mint leaves 3 2 tablespoons flaked coconut 1 cup Greek-style yoghurt

1. Combine paste with half each of the oil and juice in a large bowl. Season. Add lamb to paste mixture and turn to coat. 2. Thread lamb onto skewers and

place in a shallow dish. Cover and refrigerate for 30 minutes. 3. Cook sugar snap peas and peas in a large saucepan of boiling, salted water until just tender. Drain and refresh under cold running water. Transfer to a large bowl. 4. Toast sunflower, sesame and mustard seeds in a small frying pan over low-medium heat until golden. Remove from pan. 5. Add celery, celery leaves, tomato, shallots, mint, coconut, seed mix, remaining oil and lemon juice to bowl of peas. Toss gently to combine. Season. 6. Cook lamb on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 8 minutes or until browned all over and cooked as desired. 7. Serve lamb with salad and yoghurt.