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Lamb kebabs with Mint and Cucumber Dip

I like to serve these lamb kebabs piled on top of each other on a platter with a bowl of the dip and some soft flatbreads (flour tortillas or other) and toothpicks on the side. Then people can tear off some bread and scoop up a piece of lamb and yoghurt whilst others can skewer the lamb with a toothpick and dip it in the thick, luscious yoghurt.

Serves 6

  • 400-450g lamb rump, cut into 1” cubes
  • 1 tsp. chaat masala (optional)

marinade

  • 15g tsp. ginger paste
  • 5 fat cloves garlic, peeled
  • 4 tbs. Greek yoghurt
  • 3 tbs. vegetable oil
  • 2 tsp. garam masala
  • 2 tsp. cumin powder
  • 2/3 tsp. black pepper
  • 1 tsp. red chilli powder
  • 2 ½ tbs. lemon juice
  • Salt to taste

Mint and cucumber “dip”

  • 200g Greek yoghurt
  • 15 large mint leaves, shredded
  • 1 green chilli, seeded and finely chopped (optional)
  • 1 ½ tbs. olive oil
  • 1 tbs. tahini paste (sesame seed paste)
  • Salt to taste
  • 1/3 tsp. freshly ground black pepper
  • 150g cucumber, grated coarsely and all the excess water squeezed out

Blend together the ingredients for the marinade until smooth. Taste and make sure it is over-seasoned as the lamb will need it. Add the lamb to the marinade and leave for as long as possible, overnight in the fridge is best. Bring back to room temperature before continuing.

Grate the cucumber on the coarse end of the box grater, squeeze out all the excess water. Add to the Greek yoghurt along with the remaining ingredients.

Heat the grill to a high setting. Place your lamb on a sheet of foil and grill for 6-8 minutes, turning halfway or until done to your liking. Toss in the chaat masala if using.

Serve hot with the cool cucumber and mint dip (see above for serving suggestion).

Credit:I love Curry by Anjum Anand, published by Quadrille (£19.99)

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