Curried Lamb Skewers

Recipe by Chef Reuben Riffel
Serves: 6
 
INGREDIENTS

1kg boneless lamb leg, cut into 2–3cm pieces
6 skewers (if wooden, soaked in water)
Handful fresh bay leaves
Melted ghee or butter
Salt and ground black pepper
 
curry mix

1⁄2 cup plain yoghurt
2 Tbsp tomato paste
1 tsp chilli powder
1 tsp ground coriander seeds
1⁄2 tsp ground turmeric
1⁄2 tsp ground cumin
1 clove garlic
 
crushed mint yoghurt

1 cup plain yoghurt
1/3 cup (loosely packed) mint leaves, finely chopped
 
to serve

sambal
lime wedges
green chilli
 
METHOD

Preparing the Skewers In a bowl, combine the curry mix ingredients. Add the lamb and mix to coat well.

Season well with salt and pepper. Thread the lamb onto skewers, adding a few bay leaves as you go. Braai the Lamb Skewers Prepare hot coals.

Grill the skewers, turning and brushing with melted ghee/butter occasionally, until charred and cooked, about 6–8 minutes (for medium-rare).

Set aside to rest for 5–10 minutes.

Making the Mint Yoghurt: Mix the yoghurt and mint until well combined and spoon into a serving bowl.

Serving:  Serve the skewers with mint yoghurt, plus a sambal of diced red onion tossed in lime juice, if you like, plus sliced green chilli and lime wedges.