Recipe by Karin...
And yes!, they are just as the title describes! Really, really - YUMMY!! The preparation time does not include the time it takes for the lamb to marinate as this can be anywhere from 1 hour to 3 or 4 hours or even longer if desired.
- 500 g lean lamb shoulder or 500 g leg of lamb
- 2 tablespoons chili sauce
- 2 cloves garlic, crushed
- fresh ginger, grated (about a 1" piece)
- 2 teaspoons fresh coriander, chopped
- 60 g flaked almonds
- 8 teaspoons curry powder (mild, medium or hot)
- 1⁄4 cup natural yoghurt
- fresh coriander (for garnish)
Directions See How It's Made
- Trim all the fat (and cartilage) from the lamb and cut into 1" cubes.
- Process or blend the toasted flaked almonds until finely gound.
- Add the chilli sauce, crushed garlic, grated ginger, coriander, curry powder, and yoghurt and mix to a creamy consistency.
- Combine the lamb with the curry mixture in a bowl and stir well until the lamb cubes are WELL COATED.
- Marinate in refrigerator for ATLEAST 1 hour.
- (The longer it is left to marinate the stronger the flavour of curry will be).
- Spray 8 skewers with a light coating of olive oil (or other) cooking spray to make removal of cooked meat easier to remove.
- Thread the marinated lamb cubes onto the oiled skewers.
- Either preheat the oven grill to HIGH, or prepare a hot BBQ.
- Spray the BBQ rack with olive oil cooking spray.
- Grill kebabs brushing with the marinade and turning frequently with a pair of tongs.
- Grill or BBQ for about 8-10 minutes.
- Serve kebabs straight away on a bed of Basmati rice boiled with a good pinch of tumeric and garnish with fresh coriander.