Curried Lamb Kebabs with Rice Salad & Tahini Dressing

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13 Ingredients

Number of servings

1 clove garlic, crushed
1/4 cup korma curry paste
2 carrots
3 green shallots
1 lemon, to serve
2tablespoons tahini, sesame paste
1 1/4 cup brown rice
1 handful baby spinach (to serve)
200grams natural yoghurt
1tablespoons lemon juice
1/2 cup slivered almonds
4 lamb eye of loin, approx. 600g
1 pinch pink salt ground, to taste

Method

Step 1 of 4

Thread the lamb evenly among the skewers. Place in a glass dish. Brush all over with curry paste. Cover with plastic wrap and place in the fridge for 15 minutes to marinate. Combine the yoghurt, tahini, juice and garlic in a bowl. Taste and season with salt. Place in fridge until required.

Step 2 of 4

While the meat is marinating, make the rice salad. Cook rice in a large saucepan of boiling water following packet instructions until tender. Drain. Cool under cold running water and drain well. Transfer to a large bowl. Heat a non-stick frying pan over medium-high heat. Add almonds and cook, stirring, for 2 minutes or until toasted. Add the carrot and shallots. Taste and season with salt. Stir well.

Step 3 of 4

Preheat a char grill on high. Add skewers and cook, for 2 minutes each side for medium or until cooked to your liking. Remove from heat.

Step 4 of 4

Spoon rice salad among serving plates. Top with spinach, skewers and a dollop of tahini dressing. Serve immediately with a lemon wedge and rice salad.