Ingredients
Metal or wooden skewers (wooden ones can be soaked in water so they don’t burn)
Marinade:
- 2 onions – finely chopped
- 6 tbsps apricot jam
- 1 tbsp demerara sugar
- 3 cloves garlic – grated
- 2 tbsps curry powder
- 25ml malt vinegar
- Salt and pepper to season
Lamb:
- 300g Boneless leg of lamb or lamb neck – Dice into inch sized cubes
- ½ Fresh lime to squeeze over after cooking
Cucumber salad:
- 1 cucumber
- 2 tbsps white wine vinegar
- 1 tsp Chilli flakes
- ½ tsp cumin seeds
- Salt and pepper to season
- Handful of peanuts – roughly chopped
- Handful of coriander – roughly chopped, use stalks and leaves (no waste!)
Garlic yoghurt:
- 2 tbsps Greek yogurt – (can be low fat if on a calorie controlled diet)
- 1 garlic clove – crushed
- Lemon – squeeze
- Garlic naan, flat bread or tortilla wrap
- Optional topping – nigella seeds
30
Cooking Time
30
Prep Time
2
Serves
Night Before - Marinade:
Sauté onions in a medium pan in a tbsp of vegetable oil, drain and mix with all the above ingredients, rub into lamb chunks and leave to marinade for 24 hours
Cucumber salad:
Pop cucumber into a bag and hit with a rolling pin until bit sized chunks break off.
Into a bowl, place cucumber chunks, 2 tbsps white wine vinegar, 1 tsp chilli flakes, ½ tsp cumin seeds, salt and pepper to season, handful of peanuts, handful of coriander, mix gently and leave to infuse whilst you cook the lamb.
Lamb:
Thread the lamb chunks onto a skewer and heat a grill pan on the stove until piping hot.
Place oiled lamb on the pan and cook for 10 – 15 minutes for medium – rare meat.
Finish by squeezing over some fresh lime
Yoghurt:
Mix all ingredients and squeeze lemon to taste
To serve:
Warm your naan bread or flat bread for 30 seconds in the microwave
Hold in one hand and pop the lamb skewer in, close your fist and pull leaving the lamb in place
Top with cucumber salad and drizzle with garlic yoghurt
Sprinkle with fresh mint, and coriander
Optional topping of nigella seeds
