Recipes CURRIED LAMB KEBABS WITH RAITA
CURRIED LAMB KEBABS WITH RAITA
A mildly spiced yoghurt marinade makes these lamb kebabs an aromatic and flavourful dish.
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- WHAT YOU WILL NEED -
- FOR THE LAMB KEBABS
- metal or wooden skewers
- 2.5 kg lamb leg, deboned
- FOR THE RAITA
- 500 ml double cream yoghurt
- 250 ml double cream yoghurt
- 3 Tbsp Cape Herb & Spice BUTTER CHICKEN
- 1 clove of garlic, finely chopped
- 1 medium onion, chopped
- 1 Tbsp chopped coriander
- 3 garlic cloves, chopped
- 1 Tbsp chopped mint
- 1 Tbsp chopped ginger
- ¼ cup finely diced cucumber
- 2 Tbsp tomato paste
- zest and juice of 1 lemon
- TO SERVE
- 1 Tbsp ground cumin
- 6 Rotis
- sea salt and freshly ground pepper
- fresh coriander
- METHOD -
FOR THE LAMB KEBABS
Cut the lamb into even size chunks. Mix the yoghurt, spice, onion, garlic, ginger and tomato paste in a large bowl; add the lamb and mix well to combine. Allow to marinate for at least 1 hour or overnight if possible (overnight is preferable for maximum flavour and tenderness).
FOR THE RAITA
Mix all the ingredients for the raita together, then cover and place in the fridge until needed.
FOR THE LAMB KEBABS CONTINUED..
Thread the lamb onto skewers, about 5-6 pieces per kebab. Prepare a braai fire; when the coals are hot and ready, braai the kebabs flipping frequently. Baste with the remaining yoghurt marinade as you braai.
Braai the kebabs for around 10 minutes so that they are charred on the exterior and slightly pink on the interior. Allow to rest for 5-8 minutes before serving.
Serve the rested lamb skewers with warmed rotis, raita and fresh coriander. The best way to enjoy this dish is to take the lamb chunks off the skewers; tear off a piece of roti, add a chunk of braaied lamb, dollop raita on top, add a sprig of coriander and tuck in.
Recipe & Image by: CRUSH MAGAZINE
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