Lamb Kebabs With Yoghurt & Coriander Sauce

Lamb Kebabs With Yoghurt & Coriander Sauce

Ingredients

500g leg of lamb

For the marinade:

40g ginger, peeled

4 cloves of garlic

2 whole chillies

Juice of 1 lemon

1tsp black pepper

1tbs olive oil

 

For the yoghurt sauce:

4tbsp Greek style yoghurt

1 clove of garlic

Salt

Small bunch of fresh coriander

Trim the lamb of all fat and gristle and cut into bite-sized cubes. Place in a shallow, flat bottomed dish.

Peel the ginger and the garlic and de-seed the chillies. Chop all of them roughly and place in a blender with the lemon juice, the black pepper and the olive oil. Blend until you have a sloppy paste,

Pour the paste over the lamb cubes and mix them thoroughly together. You will do this most effectively, if rather messily, by hand.

Cover the dish completely with clingfilm and set aside in a cool place or even in the fridge for as long as you can. There is no point in doing so for less than 2 hours and, in an ideal world, you should leave it overnight.

It’s a good idea, but not essential, to make the sauce in advance too. Simply put the yoghurt in a small bowl, crush the garlic with a little salt, and mix the two together. Then chop coriander, leaves and stalks together, very finely and stir it in so that you end up with a creamy, green mixture.

Heat the grill.

When the lamb is ready to cook, take 4 metal skewers and thread the lamb cubes onto them. Shake off any excess marinade.

When the grill is very hot indeed, put the skewers under it and let the lamb cook quickly, turning once. You don’t want to let the meat dry out so watch carefully.

Serve the kebabs with rice our with couscous with the yoghurt mixture on the side for spooning over.

Chop the chilli.
Heat the oil in a frying pan over a medium heat and add the onion, the garlic and the chilli. Cook them until soft. Remove the onion, garlic and chilli to a plate.

Turn the heat up, add the mince and break it up with a wooden spoon.
Cook the meat until all the moisture has evaporated and it is starting to brown and add the ground cumin, coriander and tomato puree.
Stir the onion, garlic and chilli back into the meat.
Add the tomatoes to the meat and season with salt and pepper stir well.
Add the beans to the pan.
Bring to the boil and simmer for 20 minutes.
Add the chocolate and stir it through, simmer for 5 minutes. Taste for seasoning and season.

When ready, chop the fresh coriander and sprinkle over before serving.
Serve with rice or in wraps with salsa and sour cream.