adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chargrilled lamb korma skewers
0 Likes
Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Elevate lamb kebabs with zesty curry paste, paired perfectly with light and flavorful cauliflower rice for a wholesome Indian feast.
Ingredients:
  • 28.00 gm korma curry paste (or other Indian curry paste)
  • 40.00 ml natural yoghurt
  • 500g lean lamb leg steak, fat trimmed, cut into 2cm pieces
  • 1 large red capsicum, deseeded, cut into 2cm pieces
  • 1 large green capsicum, deseeded, cut into 2cm pieces
  • 220g (2 cups) cauliflower rice, steamed
  • 62.50 ml chopped fresh coriander leaves
  • 20.00 ml finely chopped fresh coriander root
  • 1 long fresh green chilli, finely chopped
  • 1/2 small red onion, finely chopped
  • 42.00 gm fresh lime juice
  • 13.80 gm olive oil
  • 1.25 gm caster sugar
Instructions:
  • Mix together the flavorful curry paste and tangy yogurt in a spacious glass or ceramic dish. Toss in the succulent lamb and gently stir until evenly coated. Cover the dish and refrigerate for a delightful 20-minute marinating session.
  • Skewer the lamb and capsicum pieces onto 12 pre-soaked skewers. Heat a chargrill pan or barbecue over medium-high heat. Grill the skewers for 1-2 minutes on each side until the lamb is just cooked and lightly charred.
  • Prepare the flavorful chutney by mixing coriander leaves and root, mint, chili, onion, lime juice, oil, and sugar in a bowl. Season to taste.
  • Present the skewers accompanied by the flavorful cauliflower rice and a refreshing coriander and mint chutney.

Similar Recipes