Preparation time is 20minutes
Cook time is 12minutes
Total time is 32minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 750grams boneless lamb, cut into bite-size pieces
- 2 shallots, finely chopped
- 2teaspoons garlic, finely grated
- 2teaspoons fresh ginger root, grated
- 1tablespoons ground cumin
- 1tablespoons ground coriander
- 1tablespoons mild chili powder
- 1tablespoons fennel seeds
- 6tablespoons coriander, finely chopped
- 2tablespoons mint leaves, finely chopped
- 250grams plain yoghurt
- 1/2teaspoons sugar
- 4tablespoons lime, juice only
- 1 lemon, segments (for squeezing)
Nutrition per serving
1780kJ / 425Cal
1780 Kilojoules or 425 Calories
20% of daily energy intake*
Protein
63.0grams
Fat
11.7grams
Carbs
15.3grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the lamb in a large, nonmetallic dish. To make the marinade, place all the remaining ingredients in a food processor and blend until smooth. Season well.
Step 2 of 4
Pour the mixture over the lamb, cover, and chill for 24-48 hours.
Step 3 of 4
When ready to cook, allow the lamb to come to room temperature. Divide the lamb pieces between 8-12 metal skewers and place on a baking sheet lined with nonstick parchment paper.
Step 4 of 4
Cook in a preheated oven at 200°C for 12-15 minutes or until tender and cooked through. Serve hot with Naan and lemon segments, for squeezing.
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