Tangy herb chutney
This tangy, herby Indian chutney, with coriander, mint and pistachios, is great served as a dip with tandoori meats and fish
Spiced grilled lamb skewers
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Makes 8
Skip to ingredients
- 900g boned leg of lambcut into 2cm in cubes
For the marinade
- 85g plain yogurt
- 25g ginger
- 5 fat garlic cloves
- ½ tsp red chillipowder, or to taste
- 1 tbsp vegetable oil
- 2 tsp red wine vinegar
- 1 rounded tsp garam masala
- 1 rounded tsp ground cumin
Nutrition: per skewer
- kcal182
- fat9g
- saturates3g
- carbs2g
- sugars1g
- fibre0g
- protein24g
- salt0.2g
Method
step 1
Blend all the marinade ingredients until smooth, and season with 1 tsp salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best.
step 2
When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through. If you’re grilling the skewers, cook for 10-12 mins.
