Prep 5 mins
Cook 30 mins
This recipe was posted to go with "Coconut Prawns"
- 1⁄2 cup plain yogurt
- 2 tablespoons thickened cream
- 1 teaspoon mint jelly
- 1⁄2 cup cucumber, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons fresh coriander, chopped
- Mix the ingredients in a bowl and leave in the fridge for at least 30 minutes before serving.
Made this specifically for my other half who does appreciate mint (much more than I do, for sure!) ~ Served it with Peter J's Moroccan Lamb Backstrap! Thanks for sharing your quick & easy recipe!
We like yoghurt and mint sauce and I tried this recipe because it was a suggested side dish for Moroccan Lamb Backstrap. I used lactose free yoghurt and cream but otherwise kept to the recipe. We all enjoyed the creaminess and wonderful flavours. Thank you Missy Wombat
Wonderful combination of flavours that I served along with lamb backstrap and a light salad. I used greek yoghurt and one teaspoon of dried coriander because I didn't have fresh. That quantity of dried was a good substitution although I wish I had fresh because it would have added just that touch of extra colour and flavour.